Roasted Salmon Rice Bowl with Beets & Brussels Without Rice

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

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Step 1

Preheat oven to 425 degrees F.

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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