Intermittent Fasting Dinner Recipes

Baked Salmon with Roasted Asparagus and Brown Rice

Baked Salmon with Roasted Asparagus and Brown Rice

Servings: 1


  • 6 oz salmon fillet, skin-on (approx. 170g)
  • 1 tablespoon olive oil (approx. 14g)
  • 1 teaspoon lemon zest (approx. 2g)
  • Salt and pepper, to taste
  • 10 medium asparagus spears (approx. 120g)
  • 1/2 cup cooked brown rice (approx. 125g)


  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or aluminum foil.
  3. Place the salmon fillet on the baking sheet, skin side down. Drizzle with half the olive oil, then sprinkle with lemon zest, salt, and pepper.
  4. In a separate bowl, toss the asparagus spears with the remaining olive oil, salt, and pepper.
  5. Arrange the asparagus around the salmon on the baking sheet.
  6. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
  7. Serve the baked salmon and roasted asparagus over cooked brown rice.

Nutrition Information (approximate):

  • Calories: 568
  • Carbs: 40g
  • Protein: 45g
  • Fats: 26g