Lemon Honey Salmon

Lemon Honey Salmon Recipe

Salmon is a delicious source of protein that has been in our generations for years. We will say it was not a favorite as a kid, but we think we have learned how to make it more enjoyable. We always pair our salmon with a few other things that give the entire meal a nice balance. This was definitely a meal that we did not think would become a normal recipe of ours however, it we found a delicious concoction that has us now savoring every bite!

What You’ll Need: (roughly 2 - 4 servings)

• Salmon (1.5 pounds)

• Asparagus (16 oz)

• Jasmine Rice (2 cups)

• Lemon (2 of these)

• Garlic (1 Cove)

• Butter (splash)

• Salt & Pepper

• Chicken broth (1/2 cup)

• Olive oil (splash)

• Chili flakes (as desired)

• Cayenne (1 tsp)

Cooking Instructions:

• Preheat the oven to 350 degrees F.

• Evenly score the skin so it has a few slices down the back.

• Flip it over and add salt, pepper & cayenne.

• Place the fish in a pan coated with olive oil. In addition, add lemon and garlic around the pan and place it in the oven & cook for 25-30 minutes.

• Put two cups of rice into the instant pot (or can cook minute rice on the stove instead of using an instant pot).

• Rinse the Jasmine rice in water before cooking to remove excess starch.

• Add two cups on water & rice to the instant pot and select ‘rice’ on the outside of the pot (the rice option will cook for roughly 30 minutes).

• Wash and cut the bottom off of the asparagus, and add salt, pepper & olive oil and place in the oven for roughly 10 minutes.

• After the salmon has cooked for the dedicated amount of time, use a thermometer to check the temperature (should be at or above 145 degrees F).

• Check that the asparagus and rice are cooked as desired and ready to be consumed.

• Thank you for using our recipe, we hope you love every bite!