Publix Aprons

Broiled Salmon with Asparagus and Lime-Butter Sauce

Broiled Salmon with Asparagus and Lime-Butter Sauce
Servings:
2
Total Time:
20 minutes

Ingredients

Nonstick aluminum foil
1 lime, for zest/juice
2 salmon fillets (about 12 oz), skin removed
3/4 teaspoon sriracha seasoning, divided
8 oz fresh asparagus tips
Cooking spray
1 (12-oz) package frozen cauliflower rice medley
3 tablespoons salted butter
1 teaspoon minced garlic
1 teaspoon honey

Steps

  1. Preheat oven on broil. Line baking sheet with foil. Zest lime (1 teaspoon); squeeze for juice (1 tablespoon). Coat salmon with 1/2 teaspoon seasoning and zest (wash hands).
  2. Coat salmon and asparagus with spray; arrange in single layer on baking sheet, then broil on center rack for 6 minutes. Move baking sheet to top rack; broil 1–2 more minutes or until vegetables are tender and salmon is 145°F.
  3. Meanwhile, microwave cauliflower rice following package instructions. Melt butter. Place juice, garlic, honey, and remaining 1/4 teaspoon seasoning in blender (or food processor); slowly pour in butter while blender is running, until sauce forms. Serve salmon over cauliflower rice and asparagus; top with sauce.

Other Preparation Methods

serves 2
Ingredients
1 lb salmon fillets
2 limes, for zest/juice
4 tablespoons unsalted butter
1/2 teaspoon minced garlic
1 teaspoon honey
1 teaspoon sriracha seasoning, divided
8 oz fresh asparagus tips
1 (12-oz) package frozen cauliflower rice medley
Cooking spray

Steps
  1. Preheat grill on medium. Zest lime (1 teaspoon) and squeeze for juice (2 tablespoons). Coat salmon with 1/2 teaspoon seasoning and zest (wash hands).
  2. Coat salmon and asparagus with spray. Place salmon on grill. Grill 4 minutes. Turn and add asparagus to grill. Grill salmon and asparagus 3–4 minutes or until salmon is grill marked, opaque, and vegetables are tender.
  3. Melt butter. Cook cauliflower following microwave instructions. Place juice, garlic, honey, and remaining 1/2 teaspoon seasoning in blender (or food processor). Slowly pour in butter while blender is running until sauce forms. Serve salmon over cauliflower and asparagus. Top with sauce.

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Nutritional Information

CALORIES (per 1/2 recipe) 500kcal; FAT 29.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 150mg; SODIUM 380mg; CARB 16g; FIBER 1.00g; SUGARS 8g; PROTEIN 44g; CALC 6%; VIT A 0%; VIT C 0%; IRON 20%

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