This Honey Glazed Salmon is one of my go to recipes! I love to pair it with two of my favorite sides, coconut rice and Brussels sprouts. Make this easy meal any weeknight for a quick and delicious dinner. It is gluten free, dairy free, high in protein and it only takes 30 minutes to make!
Honey Glazed Salmon with Coconut Rice and Brussels: Ingredients
Salmon
Honey
Garlic Powder
Salt
Pepper
Jasmine Rice
Light Coconut Milk
Brussels Sprouts
Avocado Oil
Sesame Seeds
Green Onion
Red Pepper Flakes
Find an organic honey that is preferably in a bottle that you are able to drizzle out of. It is a lot easier than using a spoon and you will end up using less! I used the Whole Foods organic light amber wildflower honey.
My favorite Jasmine rice is Lundberg. It is organic and tastes amazing.
For the coconut milk, I prefer 365 organic light coconut milk from Whole Foods. I’ve found that it is the perfect consistency for cooking the rice without being too thick.
Extra Tips
I recommend putting everything into the oven before starting on your rice. To save time, use shaved Brussels sprouts. All you have to do is throw them on the cookie sheet without taking time to cut them!
The broil stage is always optional. Depending on how crispy you like your salmon, I’ve found that 3-5 minutes is optimal. Make sure you are continuously checking the oven to ensure it doesn’t get too burned.
I also love to switch up this recipe by using different vegetables in place of the Brussels sprouts. Since the seasonings are pretty simple, really anything goes. For a lower carb option, you can try cauliflower rice cooked in coconut oil in place of the jasmine.
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Honey Glazed Salmon with Coconut Rice and Brussels Sprouts
Ingredients
- 4 6 oz salmon filets
- 2 tbsp honey
- 2 cups brussels sprouts halved
- 1 cup jasmine rice dry
- 1 can light coconut milk
- avocado oil
- salt
- garlic powder
- pepper
Optional Toppings
- sesame seeds
- chopped green onion
- red pepper flakes
Instructions
- Preheat the oven to 425
- Spread the Brussels sprouts and salmon onto two parchment lined cookie sheets.
- Generously season with avocado oil, salt, garlic powder and pepper.
- Evenly drizzle about 2 tsp of honey on each salmon filet.
- Bake both in the for 20 minutes. Broil for 3-5 minutes at the end until both the salmon and brussels are lightly burnt and crispy.
- Meanwhile cook the rice according to package instructions, using the light coconut milk in place of water.
- Once the rice is cooked, season with 1 tsp salt, 1/2 tsp garlic powder and 1/4 tsp pepper.
- Assemble into bowls and top with sesame seeds, green onion and red pepper flakes.
