Salmon and asparagus brown rice pilaf

Salmon and Asparagus Brown Rice Pilaf combines tender salmon with earthy brown rice and fresh asparagus for a wholesome meal. It's an easy one-pan dish that highlights rich flavors and is perfect for a nutritious dinner.

02 Jan 2026
Cook time 15 min
Prep time 10 min

Ingredients:

1 lb salmon
1 onion
2 cups brown rice
2 cups chicken gravy
3/4 lb asparagus

Salmon and Asparagus Brown Rice Pilaf is a delightful, wholesome meal that combines the rich flavors of salmon with the earthy taste of brown rice and the freshness of asparagus. This recipe is perfect for a nutritious dinner that's both filling and packed with protein and essential nutrients. Follow our simple steps to create this delicious and healthy dish that your family will love.

Instructions:

1. Preparing the Brown Rice:
- Rinse the brown rice in cold water to remove excess starch.
- In a medium saucepan, add the rinsed brown rice and 4 cups of water.
- Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 40-45 minutes until the rice is tender and the water is absorbed.
- Remove from heat and let it sit covered for 10 minutes. Fluff with a fork.

2. Preparing the Salmon:
- While the rice is cooking, preheat the oven to 375°F (190°C).
- Place the salmon on a baking sheet lined with parchment paper or foil.
- Season the salmon with salt and pepper to taste.
- Bake in the preheated oven for 15-20 minutes, or until the salmon flakes easily with a fork.

3. Preparing the Asparagus:
- Trim the woody ends off the asparagus and cut into 1 to 2-inch pieces.
- Bring a pot of water to a boil, add a pinch of salt, then add the asparagus.
- Blanch for 2-3 minutes until just tender.
- Drain and immediately plunge into ice water to stop the cooking process. Drain again and set aside.

4. Preparing the Onion:
- Peel and finely chop the onion.
- In a large skillet, heat a tablespoon of olive oil over medium heat.
- Add the chopped onion and sauté for about 5-7 minutes until translucent and fragrant.

5. Final Assembly:
- To the sautéed onions, add the cooked brown rice and mix well.
- Pour in the chicken gravy, stirring to combine.
- Gently fold in the blanched asparagus pieces until well distributed.
- Flake the baked salmon into bite-sized pieces and gently fold them into the mixture as well.
- Heat everything together on medium heat for a few minutes until warmed through and well combined.

6. Serve:
- Adjust seasoning with salt and pepper as needed.
- Serve the salmon and asparagus brown rice pilaf hot, garnished with fresh parsley or a lemon wedge if desired.

You've just made a delicious Salmon and Asparagus Brown Rice Pilaf that combines the flaky richness of salmon with the wholesome earthiness of brown rice and the tender crunch of asparagus. This balanced meal is both nutritious and satisfying, perfect for a weeknight dinner or a special occasion. Enjoy your culinary creation and the compliments that are sure to come your way!

Salmon and asparagus brown rice pilaf FAQ:

What is the best way to check if the salmon is done cooking?

The salmon is done when it flakes easily with a fork and has an internal temperature of 145°F (63°C). If you're unsure, use a food thermometer for the most accurate measure.

Can I substitute white rice for brown rice in this recipe?

Yes, you can substitute white rice for brown rice. However, note that cooking times will change. White rice typically cooks in 15-20 minutes, so adjust your timing accordingly.

How should I store leftovers from the salmon and asparagus pilaf?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop until thoroughly warmed.

Can I use frozen salmon or asparagus for this recipe?

Yes, you can use frozen salmon or asparagus. For frozen salmon, adjust the baking time to ensure it cooks through properly. Blanch frozen asparagus for an extra minute if necessary.

What pan size should I use for baking the salmon?

A standard baking sheet (around 13x18 inches) works well for baking the salmon. Make sure to line it with parchment paper or foil for easier cleanup and to prevent sticking.

Tips:

- Ensure the salmon is fresh and of good quality for the best flavor.

- Rinse the brown rice under cold water before cooking to remove excess starch.

- Cut asparagus into uniform pieces to ensure even cooking.

- Sauté the onion until it becomes translucent to enhance its sweetness.

- Cook brown rice in chicken gravy for a richer flavor, but vegetable broth can be used as a vegetarian alternative.

- To avoid overcooking, add asparagus to the dish towards the end of the cooking process.

- Let the pilaf sit for a few minutes off the heat after cooking to allow the flavors to meld together.

- Garnish with fresh herbs like parsley or dill for an extra burst of freshness.

Nutrition per serving

4 Servings
Calories 650kcal
Protein 36g
Carbohydrates 100g
Fiber 7g
Sugar 4.98g
Fat 11g

Salmon and asparagus brown rice pilaf