Orange Coriander Baked Salmon with Lime Soy Rice & Garlic Sautéed Asparagus
- 4 wild caught Salmon Filets or one
filet large enough for 4 servings
- 1 Orange, sliced into rounds
- 3/4 tsp Coriander
- Salt & Pepper
- a few sprigs of fresh cilantro, whole
- 1 Cup Rice, cooked as per package instructions
- 3 Tbsp Butter
- Soy Sauce
- Juice of 1 Lime
- ¼ cup fresh chopped Cilantro
- 1 – 2 Bunches of Asparagus
(or fresh green beans)
- 1 Tbsp Butter
- 2 cloves fresh Garlic, chopped fine
Step by Step Instructions
Set oven to 350°and line a baking sheet with a piece of parchment paper that is large enough to wrap your fish in. Place the salmon filet(s) in the center of the pan. Sprinkle with salt, pepper, and coriander. Place orange wheels evenly over the salmon, dot with butter and place a few sprigs of fresh cilantro on top. Wrap the salmon in the excess parchment, close it with a metal clip and pop it into the oven for 20 to 25 min.
Put the rice on at the same time and cook to package instructions.
While the salmon and rice are cooking, sauté the asparagus (or beans). Melt the butter in a heavy skillet over medium high heat. Add the garlic and sauté a couple of minutes until it is fragrant, then add the asparagus and sauté until tender crisp – about 10 minutes. If the asparagus is finished before the rice and fish, remove it from the heat and cover to keep warm.
When the rice has finished, fluff it with a fork and add the butter, lime juice, a healthy splash of soy sauce, and the cilantro. Mix well, cover, and set aside until the salmon has finished.
When the salmon is done unwrap it and discard the cilantro. Place 1 piece of salmon on each of 4 plates. Side with rice and asparagus. Top each piece of salmon with an orange wheel and a sprinkle of cilantro. Now sit down and enjoy a dish that immediately became a fave in this house!
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