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 Highlights
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.


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!

Nutrition Facts

Per Portion

Calories 536
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 972 mg
Potassium 1166 mg
Total Carbohydrate 59 g
Dietary Fiber 8.4 g
Sugars 5.7 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