(Good Things Utah) Chef Heber is in the kitchen cooking up Herbed Salmon with Turmeric Brown Rice!


  • 16 oz Salmon
  • 2 cups Brown Rice, dry
  • 1 Bunch Asparagus
  • ½ cup Dried Cranberries
  • ¼ cup fresh Parsley, chopped
  • 1 TBSP Extra-Virgin Olive Oil
  • 1 tsp Turmeric Powder
  • Salt


    • In a pot, combine 2 cups brown rice + 4 cups  water + 2 tsp turmeric and a pinch of salt. 
    • Bring to a boil on medium-high heat, then let simmer until all water is absorbed. 
    • Stir in dried cranberries, set aside. 
    • Warm up a saute pan over medium-high heat. 
    • Add 1 tbsp Extra-Virgin Olive Oil, Salmon, Parsley and salt. 
    • Watch as the color on the salmon changes, the flesh is your indicator for how the cooking is progressing. Once the color change has moved ¾ of the way from the bottom, its time to flip.
    • Cook for a few minutes on the other side, until a uniform color. 
    • Wash and cut Asparagus ¼ way up the stalk.In a saute pan over medium-high heat, place sprinkle of salt and asparagus and cook until bright green, turning occasionally.
    • To preserve color, can put in cold water directly after cooking. 
  • Servings: 4 | Prep Time: 10 min
  • Cook Time: 25 min | Total Time: 35 min

Serve with brown rice, topped with asparagus and Salmon! Don’t forget to print this recipe for your records at home HERE!