To ensure that you're getting 100 percent whole grains, look for a wild rice blend that consists of wild and brown rice.
Brown rice, short-grain, cooked
(soak rice before cooking if possible)
(medium; peeled and cut into 1/2-inch wedges)
(trimmed and halved)
Extra virgin olive oil
Atlantic salmon,wild, boneless
(wild-caught; fillet, cut into 4 portions)
(cut in half)
Preheat oven to 425°F.
Cook rice blend according to package directions.
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.
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.
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.
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:
Salmon is a great source of protein and Omega 3 fatty acids!
Vegetables provide key vitamins and minerals important for good health and maintenance of the body!