Roasted Salmon Rice Bowl with Beets & Brussels

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Ingredients Minutes Calories
Prep Cook Servings
40 min 50 min 4
Roasted Salmon Rice Bowl with Beets & Brussels
Health Rating
To ensure that you're getting 100 percent whole grains, look for a wild rice blend that consists of wild and brown rice.


4 cup Brown rice, short-grain, cooked (soak rice before cooking if possible)
2 beet(s) Beets, raw (medium; peeled and cut into 1/2-inch wedges)
227 gm Brussels sprouts (trimmed and halved)
3 tbsp Extra virgin olive oil (extra-virgin; divided)
3/4 tsp Sea salt (divided)
3/4 tsp Coarse salt (ground; divided)
3/4 tsp Black pepper (ground; divided)
1 medium Lemon
454 gm Atlantic salmon,wild, boneless (wild-caught; fillet, cut into 4 portions)
2 sprig Rosemary, fresh (cut in half)
1 tbsp Thyme, fresh (chopped fresh)
1 tbsp Basil, fresh (chopped fresh)
1 clove(s) Garlic (minced)
1 tbsp Pistachio nuts (chopped)


  1. Preheat oven to 425°F.
  2. Cook rice blend according to package directions.
  3. Meanwhile, toss beets and Brussels sprouts with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a medium bowl. After the rice has cooked for 10 minutes, spread the vegetables on a large rimmed baking sheet and roast until just beginning to brown and soften, about 15 minutes.
  4. Cut lemon in half crosswise. Cut half the lemon into 4 slices (reserve the other lemon half). Push the beets and Brussels sprouts to one side of the baking sheet and place salmon on the empty half. Sprinkle the salmon with ¼ teaspoon each salt and pepper and top each piece of salmon with a rosemary sprig and a lemon slice. Continue roasting until the vegetables have softened and the salmon is opaque in the center, 9 to 11 minutes more.
  5. Meanwhile, squeeze the juice from the remaining lemon half into a small bowl. Whisk in the remaining 2 tablespoons oil, herbs, garlic and the remaining ¼ teaspoon each salt and pepper.
  6. Divide the rice among 4 bowls. Discard the lemon slices and rosemary sprig. Arrange the salmon and vegetables on top of the rice. Drizzle each serving with about 1 tablespoon lemon juice mixture and sprinkle with pistachios.

Nutrition Facts

Per Portion

Calories 554
Calories from fat 192
Calories from saturated fat 28.6
Total Fat 21.3 g
Saturated Fat 3.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.2 g
Monounsaturated Fat 11.4 g
Cholesterol 62 mg
Sodium 973 mg
Potassium 1168 mg
Total Carbohydrate 60 g
Dietary Fiber 8.9 g
Sugars 5.0 g
Protein 31 g

Dietary servings

Per Portion

Fruit 0.3
Grain 1.9
Meat 1.3
Meat Alternative 0.1
Vegetables 1.3

Energy sources



Quick Tips:
To make this recipe Paleo - omit the rice!

Nutritional Highlights:

is a great source of protein and Omega 3 fatty acids!

provide key vitamins and minerals important for good health and maintenance of the body!

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