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Recipes
Broiled Salmon with Asparagus and Lime-Butter Sauce
2 servings
20 minutes total
Ingredients
  • Nonstick aluminum foil
  • 1 lime, for zest/juice
  • 2 salmon fillets (about 12 oz), skin removed
  • ¾ teaspoon sriracha seasoning, divided
  • 8 oz fresh asparagus tips
  • Cooking spray
  • 1 (10 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) and squeeze for juice (1 tablespoon). Coat salmon with zest and ½ teaspoon seasoning (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 opaque and flakes easily.
  3. Meanwhile, microwave cauliflower rice following package instructions. Melt butter. Place juice, garlic, honey, and remaining ¼ 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.
Always check fish for bones and cook to an internal temperature of 145°F.

Amount per ½ recipe serving: Calories 500, Total Fat 29g, Sat Fat 12g, Trans Fat 0g, Chol 150mg, Sodium 370mg, Total Carb 15g, Fiber 1g, Sugars 7g, Protein 43g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 15%