Roasted Salmon Rice Bowl with Beets & Brussels Without Rice

Name: Roasted Salmon Rice Bowl with Beets & Brussels Without Rice
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European
Ingredients: 2 medium golden beets, peeled and cut into 1/2-inch wedges; 8 ounces Brussels sprouts, trimmed and halved; 3 tablespoons extra-virgin olive oil, divided; ¾ teaspoon salt, divided; ¾ teaspoon ground pepper, divided; 1 lemon; 1 pound wild-caught salmon fillet, cut into 4 portions; 2 rosemary sprigs, cut in half; 2 tablespoons chopped fresh herbs, such as thyme, basil or rosemary; 1 clove garlic, minced; 1 tablespoon chopped pistachios

5 steps

Prep:10minCook:40min

Roasting vegetables and salmon together is a satisfying meal packed with protein and veggies.

Updated at: Thu, 17 Aug 2023 05:36:21 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories311 kcal (16%)

Total Fat18.7 g (27%)

Carbs8.7 g (3%)

Sugars2.8 g (3%)

Protein27.8 g (56%)

Sodium514.5 mg (26%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2golden beets

medium, peeled and cut into 1/2-inch wedges

8 ouncesbrussels sprouts

trimmed and halved

3 tablespoonsextra-virgin olive oil

divided

¾ teaspoonsalt

divided

¾ teaspoonground pepper

divided

1lemon

1 poundsalmon fillet

wild - caught, cut into 4 portions

2rosemary sprigs

cut in half

2 tablespoonsfresh herbs

chopped, such as thyme, basil or rosemary

1clove garlic

minced

1 tablespoonpistachios

chopped

Instructions

Step 1

Preheat oven to 425 degrees F.

OvenPreheat

Step 2

Toss beets and Brussels sprouts with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a medium bowl. Spread the vegetables on a large rimmed baking sheet and roast until just beginning to brown and soften about 15 minutes.

Step 3

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 1/4 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.

Step 4

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 1/4 teaspoon each salt and pepper.

Step 5

Discard the lemon slices and rosemary sprig. Arrange the salmon and vegetables evenly in 4 bowls. Drizzle each serving with about 1 tablespoon of lemon juice mixture and sprinkle with pistachios.

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