Step 1

Chop onion, carrots, and celery into small bite-size pieces.

Step 2

Heat a large nonstick skillet over medium heat. Add the chopped veggies and cook until tender.

Step 3

Stir in the broth, water, and rice and heat to a boil. Reduce heat to low, cover, and cook for 45 minutes or until rice is tender.

Step 4

While rice cooks, preheat oven to 450° F.

Step 5

Slice Brussels and toss with olive oil, salt, and pepper. Spread out onto a baking sheet, and bake for 15-20 minutes. Cover and set aside to keep warm.

Step 6

Lower oven temp to 425° F (or heat a grill to 300°).

Step 7

Place salmon on tin foil or in a grill pan; drizzle with lemon juice and brush barbecue sauce over top.

Step 8

Cook 15-20 minutes until fish is cooked through and flaky (grilling may not take as long).

Step 9

Serve salmon with rice and Brussels on the side. Serve with any fruit you may have on hand!