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Sweet Lemon Salmon

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Sweet Lemon Salmon

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Course: Main Course
Cuisine: American
Keyword: brown rice, brussels sprouts, dairy free, gluten-free, lemon, salmon
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 433kcal


  • 2 tablespoon olive oil
  • 1/2 medium onion
  • 1 clove garlic
  • 1/2 cup brown rice, raw
  • 2 cup chicken broth, low-sodium
  • 2 cup Brussels sprouts
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 12 ounce salmon
  • 2 tablespoon honey
  • 1 medium lemon

Serve With

  • 2 cup strawberries


  • Preheat oven to 400°F.
  • Heat 1 tablespoon olive oil in a covered skillet over medium-low heat. Chop onion and mince garlic.
  • Stir in onion and cook until translucent; about 3-4 minutes. Add garlic and cook for 1 minute.
  • Stir in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low. Cover and simmer  for 20-25 minutes or until rice is tender and the liquid has been absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork
  • Place Brussels sprouts on a baking sheet and drizzle with remaining tablespoon olive oil. Season with salt and 1/4 teaspoon pepper. Place on rack above where salmon will be and roast for 20 minutes.
  • Place salmon in a large baking dish (spray dish with cooking spray or line with foil since the honey will get extra sticky while baking). Whisk together honey, juice from lemon, and remaining 1/4 teaspoon black pepper. Pour over salmon and bake for 10-15 minutes or until fish flakes easily with a fork.
  • Serve with sliced strawberries on the side.
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Calories: 433kcal | Carbohydrates: 42g | Protein: 24g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 396mg | Fiber: 5g | Sugar: 15g

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