One-Pan Salmon with Lemony Rice

1 tablespoon olive oil

1 large shallot minced. Reserve 1 tablespoon of the minced shallot for the yogurt herb sauce

1 cup U.S.-grown long grain brown rice

2 cups low sodium chicken stock

2 medium lemons, zested and juiced (divided) reserve and slice one juiced lemon to place under the salmon. Reserve 2 tablespoons of juice and 1 tablespoon zest for the yogurt herb sauce.

1 pound salmon fillets

½ pound asparagus tough ends snapped off

½ cup fresh minced herbs (divided) any combination of parsley, dill, thyme, oregano, basil. Reserve ¼ cup of minced herbs for the yogurt herb sauce.

sea salt to taste

subheading: Yogurt Herb Sauce:

1 tablespoon minced shallot reserved from above

1 tablespoon lemon zest reserved from above

2 tablespoons fresh lemon juice reserved from above

½ cup plain Greek yogurt

¼ cup minced herbs reserved from above

⅛ teaspoon sea salt or to taste

Directions at cravingsomethinghealthy.com

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