Salmon and asparagus brown rice pilaf recipe for an easy mid-week dinner
Easy dinners that are also healthy can often seem difficult to come by – especially during the rush of midweek. Our salmon and asparagus pilaf recipe is ideal for when you’re looking for a simple yet nourishing supper.
Salmon is something of a wellbeing staple. This oily fish is rich in omega-3 fatty acids, which are key for supporting better brain health. In fact, some studies suggest that eating salmon regularly may help to improve memory and reduce age-related brain loss. Even more reason to top up on this tasty fish!
Speaking of omega-3 fatty acids, don’t forget to top this pilaf recipe with a handful of walnuts. Perfect for added crunch, these nutritious nuts also contain more omega-3 fat than any other nut. They’re teeming with antioxidants too – a wellbeing win!
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- 1 tbsp olive oil
- 2 tbsp butter
- 2 medium onions, finely sliced
- 2 salmon fillets
- 200g wholegrain basmati
- 1 tbsp green raisins (or sultanas)
- 350ml vegetable or fish stock
- 100g asparagus spears
- 50g walnut halves
- 20g chopped parsley
- 1 lemon, cut into wedges, to serve
- Sea salt and black pepper
- Heat the olive oil and butter in a wide, heavy-based pan. Add the onions and cook over a medium heat until softened and starting to colour.
- Cut the salmon into 2cm chunks and add to the onions, along with the basmati rice, raisins and stock.
- Put the lid on the pan, bring to the boil, then immediately reduce the heat to a gentle simmer. Leave to cook for around 30 minutes, until the rice is cooked and the water has absorbed.
- Meanwhile, cook the asparagus in boiling, salted water for three to four minutes. Remove from the heat and plunge into cold water to stop them overcooking.
- Add the asparagus to the cooked rice and top with the walnut halves and a handful of chopped parsley. Serve in the pan along with the lemon wedges.