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Baked Salmon on Wild Rice and Asparagus with Raspberry-Honey Sauce


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Rate this recipe 4/5 (11 Votes)


  • 1-1/2 cups wild rice
  • 3 cups lower-sodium chicken broth
  • 4 (6-oz.) salmon fillets, skin removed
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper*
  • 3 teaspoons olice oil, divided
  • 3 cups sliced asparagus (1-1/2 inches)
  • 1-1/2 cups fresh or thawed frozen raspberries
  • 1-1/2 tablespoons honey
  • TIP - To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side or meat mallet or heavy pan until coarsely crushed.



Step 1

1. Heat oven to 475 degrees F. Cook rice according to package directions, substituting 3 cups chicken broth for water.

2. Sprinkle salmon with salt and pepper. Heat large skillet over medium heat until hot. Add 1-1/2 teaspoons of the oil; heat until hot. Cook salmon top-side down 2-3 minutes or until light brown (do not turn); remove salmon. Add remaining 1-1/2 teaspoons oil to skillet; cook asparagus 2 minutes or until bright green.

3. Spread rice in 13x9-inch glass baking dish; arrange asparagus and salmon over rice. Bake 7-10 minutes or until salmon just begins to flake. Heat broiler. Broil 1 minute or until salmon is golden brown.

4. Meanwhile, cook raspberries, honey and 2 tablespoons water in medium saucepan over medium-high heat until of sauce consistency. Drizzle over salmon; pass remaining sauce.

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