Grilled Salmon Grain Bowl

Ingredients

• 1 (6 oz) skin-on salmon fillet
• 1 cup cooked wild rice blend
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1/2 tsp salt
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss asparagus and cherry tomatoes with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast vegetables for 15-20 minutes until tender and slightly charred.
4. Season salmon fillet with salt and pepper.
5. Heat a skillet over medium-high heat and cook salmon skin-side down for 6-8 minutes until crispy, then flip and cook 3-4 minutes more.
6. Divide cooked wild rice blend between two bowls.
7. Top rice with salmon fillet, roasted asparagus, and cherry tomatoes.
8. Garnish with lemon zest and chopped parsley.