Sriracha Glazed Salmon with Lemon Garlic Asparagus and Brown Rice

I have a bit of a strange relationship to salmon. I used to hate it. I mean really really hated it all around. But when I made the commitment to live a healthier lifestyle, I told myself I had to learn a way to cook it so I could find it at least half way decent. I spent about a year experimenting with different marinades, and different forms of cooking, until eventually it became “not so bad”. Then something amazing happened. I’m not sure when, it’s a bit of a  blur, but all of a sudden I began to LOVE salmon.

Someone told me once your tastes buds change over time…must be true.


I’m obsessed. Order it whenever I can, buy it whenever I can (and it’s on sale), and strive to eat it at least twice a week. Salmon is not only filling and delicious, it’s crazy healthy with tons of benefits. Let’s explore some (1):

  • Rich in Omega -3 Fatty acids an “essential” fatty acid that we must consume since our bodies don’t produce it on their own
  • High in protein –  almost 25 grams per 3.5oz to be exact. When you measure that out one day you’ll know why that’s pretty amazing
  • Excellent source of a multitude of B vitamins
  • High in Potassium and also shown to decrease inflammation- for anyone who is active or living with a rigorous fitness routine, these are clutch. Your muscles need Potassium to balance out the amount of fluid they contain. Charlie Horse’s at night? Increase your Potassium. And I don’t I need to explain why a decrease in any inflammation is beneficial…

I’ve always thought asparagus goes well with salmon, so I made that my vegetable for this dish. Garlic is known for its antiviral properties, and tastes amazinggggg, so that was easy. Threw it all onto a plate with some brown rice.


This dish makes a consistent appearance on my menu. It has just enough kick so my spicy-loving boyfriend is a huge fan, and tastes so good you’ll forget how healthy it is. I served each dish with a bit of brown rice; 1 cup for my boyfriend and about .5 cup for myself. Let’s get to it!




Sriracha Glazed Salmon

2 lbs wild caught salmon
1/3 cup plain non-fat Greek yogurt
2.5 tbsp Sriracha sauce
2.5 tbsp sweet chili sauce
1 tsp honey
cumin to taste
dash of pink Himalayan salt
dried cilantro to taste

Lemon Garlic Asparagus

1 bunch of asparagus
2 tbsp lemon juice
1 garlic clove, minced
3 tbsp olive oil
salt and pepper to taste

Brown Rice

2 cups brown rice, dry
1.5 cups water
1.5 cups low sodium chicken broth



  1. Preheat oven to 350 and line a baking sheet with foil. Spray a light coat of coconut oil
  2. Cut the salmon into desired fillet size and place on the baking sheet
  3. In a medium bow, combine yogurt, Sriracha, sweet chili sauce, honey, cumin, and salt. Mix well
  4. With a kitchen brush, evenly coat the fillets with the sauce and sprinkle with desired cilantro
  5. Bake for 25 minutes or until fully cooked and salmon flakes easily


  1. Lay your asparagus spears on a cutting board and cut off the desired amount from the bottoms. I usually cut about an inch off starting where the spear turns white
  2. In a medium bowl combine the lemon juice, olive oil, garlic, salt, and pepper
  3. In a large Ziploc bag, throw in the asparagus spears and the combined mixture. Shake well!
  4. I usually let mine marinate for a bit, maybe 30 minutes
  5. Cook them your favorite way! I’ll either throw them on the baking sheet with the salmon or saute them in a large skillet until tender


  1. Combine the rice, water, and stock together in a pot and bring to a boil
  2. Lower the heat to low until it begins to simmer, then cover
  3. After about 20 minutes, turn off the heat and leave the pot covered for about 10 minutes
  4. Fluff with a fork and serve




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