Salmon with lemon sauce, rice and asparagus



Ingredients:
• 8 oz. salmon filet
• 6 stalks asparagus
• 1/2 cup white or brown rice
• 1/2 shallot, chopped
• 2 pinches black pepper
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 cup fish broth
• 1 teaspoon extra virgin olive oil
• Olive oil spray

Method:
Preheat oven to 400°F. Spray a baking sheet with olive oil spray. Place the salmon on the sheet and put into the oven. Bake for 20 minutes. In the meantime, cook the rice and set aside. Boil, steam, or microwave the asparagus and set aside. Heat the extra virgin olive oil in a sauté pan. Add the shallot and sauté till golden. Add the asparagus and rice. Mix well and add the fish broth. Stir, then add the remaining ingredients. At this point the salmon should be ready. Take it out of the oven and break into flakes with the back of a fork. Add the salmon to the rice and asparagus. Mix well and serve.

Nutritional Information
Calories: 506
Protein: 64 grams
Carbohydrates: 31 grams
Fat: 14 grams

From Carlo Filippone