Roasted Salmon Rice Bowl with Beets & Brussels


Roasting vegetables and salmon together on one sheet pan while the rice cooks makes an easy, satisfying meal packed with protein, whole grains and veggies. To ensure that you're getting 100 percent whole grains, look for a wild rice blend that consists of wild and brown rice.

Prep Time:
40 mins
Additional Time:
10 mins
Total Time:
50 mins
4 servings


  • 1 cup wild rice blend

  • 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


  1. Preheat oven to 425 degrees F.

  2. Cook rice blend according to package directions.

  3. Meanwhile, toss beets and Brussels sprouts with 1 tablespoon oil and 1/4 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 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.

  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 1/4 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 serving)

449 Calories
16g Fat
45g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 449
% Daily Value *
Total Carbohydrate 45g 16%
Dietary Fiber 7g 25%
Total Sugars 6g
Protein 32g 64%
Total Fat 16g 21%
Saturated Fat 3g 14%
Cholesterol 53mg 18%
Vitamin A 704IU 14%
Vitamin C 59mg 65%
Folate 137mcg 34%
Sodium 544mg 24%
Calcium 95mg 7%
Iron 3mg 17%
Magnesium 111mg 26%
Potassium 988mg 21%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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