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.