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Citrus & Rosemary Salmon

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Citrus & Rosemary Salmon

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Course: Main Course
Cuisine: American
Keyword: citrus, dairy free, gluten-free, rosemary, salmon
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 473kcal



  • Preheat oven to 400 degrees. Spray a 13X9 inch baking dish with cooking spray. Place salmon in dish. Season with pepper. Slice one clementine into quarter slices. Squeeze juice of 2 quarters over salmon. Then place thinner slices of that remaining clementine on top of salmon, followed by sprigs of rosemary. Bake for 20 minutes or until fish is flakey.
  • Heat large skillet (or wok) over low-medium heat. Slice onion into rings, cut zucchini into 1/2 in slices, chop cabbage. Place a small amount of oil into the pan, cook vegetables for 8-9 minutes or until zucchini is tender.
  • Cut new potatoes in half and boil potatoes in a medium sized pot until soft. Approximately 10 minutes.
  • Serve salmon with potatoes, vegetables and the remaining Clementines.
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Calories: 473kcal | Carbohydrates: 54g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 262mg | Fiber: 9g | Sugar: 17g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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