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In The Kitchen With Brande Roderick

Baked salmon with Brown Rice and Parmesan Asparagus with Salad

A healthy, flavorful meal in less than 30 minutes! With her busy schedule, Brande makes this her go-to meal at least one night a week. Most of the ingredients are to-taste in this recipe. So it is flexible to suit every palate. And the best part about this recipe? It’s so healthy that you can still have dessert!

Baked Salmon with Brown, Parmesan Asparagus with Salad


  • 4 salmon fillets
  • Olive Oil
  • Minced garlic (jarred is fine)
  • Sea Salt
  • Pepper
  • Capers

For Asparagus:

  • 1 bunch asparagus, cleaned and trimmed
  • Olive Oil
  • Parmesan Cheese
  • Sea Salt

For Salad:

  • Baby greens and butter lettuce mix
  • Bell Peppers, diced or cut in strips (recommended: red and orange)
  • 1 small tub marinated mozzarella balls
  • 1 Avocado, cubed
  • 1 small package cherry tomatoes

For Dressing:

  • Balsamic vinegar
  • Olive oil
  • Sugar
  • Dijon mustard


  1. Preheat oven to 350 degrees. Lightly coat salmon fillets with olive oil and then season to taste with sea salt, pepper, garlic and capers.
  2. Put asparagus into large Ziploc bag. Drizzle in olive oil and sea salt using as much or little as desired. Close the bag and give the asparagus a good shake. Arrange onto cookie sheet. Sprinkle with parmesan cheese.
  3. Put salmon and asparagus in the oven for 15-20 minutes.
  4. While salmon and asparagus bake, get salad ready by adding all ingredients to bowl. Prepare dressing by combining balsamic vinegar with olive oil. Add Dijon mustard and a sprinkle of sugar and mix until combined. Toss dressing with salad.
  5. Prepare brown rice according to directions on packaging.
  6. Assemble salmon, brown rice, asparagus and salad on plate.
  7. ENJOY!



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