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Salmon with Lime Rice and Kale

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Salmon with Lime Rice and Kale

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Course: Main Course
Cuisine: American
Keyword: Salmon with Lime Rice and Kale
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 463kcal

Ingredients

  • 1 cup brown rice, raw
  • 1/4 cup lime juice
  • 1 tablespoon honey
  • 2 cup cilantro
  • 12 ounce salmon
  • 4 cup, chopped kale
  • 3 stalk green onion
  • 1 none cooking spray
  • 1/8 teaspoon salt
  • 2 cup Normandy Blend vegetables, frozen

Instructions

  • Cook brown rice according to package directions.  Whisk 2 tablespoons of lime juice with 1 tablespoons honey, 1 teaspoon of dried cilantro (or some fresh cilantro) and a pinch of salt to make the marinade.  Pour the marinade over the salmon and let sit while preparing the rice.
  • Chop about 1/2 pound of kale, 1/4 cup fresh cilantro, and dice 3-4 green onions. 
  • Heat a non-stick skillet over medium heat and spray with non-stick cooking spray. Add the kale, 1 tablespoon of the lime juice and a pinch or two of kosher salt. Cook for about a minute until wilting.
  • Add the cooked brown rice, cilantro, green onions and remaining tablespoon of lime juice and another pinch of salt. Combine everything well allowing the flavors to merge.
  • Heat a second skillet over medium-high heat and spray with non-stick cooking spray. Cook the salmon 2-3 minutes a side depending on thickness. (For thick salmon it may take more like 5-6 minutes per side)  After the first flip pour any leftover marinade over the fillets.
  • Serve the salmon over the rice with Normandy Blend Vegetables (carrots, broccoli, cauliflower) on the side.  
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Nutrition

Calories: 463kcal | Carbohydrates: 59g | Protein: 26g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 47mg | Sodium: 191mg | Fiber: 7g | Sugar: 5g

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