Healthy Salmon Rice Bowl with Roasted Vegetables

Fill your plate with autumn colors with this Mediterranean-inspired salmon, roasted veggies, and brown rice bowl. It's naturally gluten-free and packed with lean protein, healthy fats like omega-3s, and vitamins and minerals, making a flavorful meal nutrient-dense!

Servings: 4

Prep: 20 minutes

Cook: 45 minutes

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Ingredients

For Smoked Paprika Salmon

1 lb. salmon fillet

1 tablespoon <https://amzn.to/3Ws3QWp> extra virgin olive oil<https://amzn.to/3Ws3QWp>

1 tablespoon brown sugar

11/2 teaspoon <https://amzn.to/4bMzTEV> smoked paprika<https://amzn.to/4bMzTEV>

1/2 teaspoon <https://amzn.to/4awm1h5> chili powder<https://amzn.to/4awm1h5>

1/2 teaspoon <https://amzn.to/3xQWQYX> garlic powder<https://amzn.to/3xQWQYX>

1/2 teaspoon coarse kosher salt (use 1/4 teaspoon if using fine table salt)

1/2 teaspoon <https://amzn.to/3TdbYYL> black pepper<https://amzn.to/3TdbYYL>

For Roasted Vegetables

3 cups brussels sprouts, halved

3 cups diced butternut squash

1/2 red onion, sliced

1 tablespoon fresh thyme

1 teaspoon dried rosemary

1 teaspoon <https://amzn.to/3xQWQYX> garlic powder<https://amzn.to/3xQWQYX>

1 tsp coarse kosher salt (use 1/4 teaspoon if using table salt)

1/2 teaspoon <https://amzn.to/3TdbYYL> black pepper<https://amzn.to/3TdbYYL>

2 tablespoons <https://amzn.to/3Ws3QWp> extra virgin olive oil<https://amzn.to/3Ws3QWp>

For Bone Broth Rice

1 cup dry brown rice (or your favorite rice)

2 cups chicken bone broth

1 teaspoon <https://amzn.to/3Ws3QWp> 

extra virgin olive oil<https://amzn.to/3Ws3QWp> (optional)

Instructions

1. Preheat the oven to 425F. Prepare 2 large baking sheets with parchment paper and spray with cooking spray.

2. Dice the butternut squash, half the Brussels sprouts, and slice the red onion. Add to one of the large sheet pans in a single layer and coat them in the olive oil, fresh thyme, rosemary, garlic powder, and salt and pepper.

3. Bake in the preheated oven for 30-40 minutes, until golden brown and fork-tender.

4. While the veggies are roasting, rinse the rice under cold water to get rid of some of the excess starch. Add the rinsed rice and the bone broth to a saucepan on high heat. Bring the rice and broth to a boil and add the olive oil (if using). Stir it. Reduce the heat and cover the pot with a lid. Simmer for 40 minutes for brown rice. Remove from the heat and let it sit for 5 minutes before removing the lid. Fluff rice with a fork.

5. When the veggies are done, add a squeeze of fresh lemon on top. Lower the oven heat to 400F. Combine brown sugar, smoked paprika, chili powder, garlic powder, salt, and pepper in a small bowl. Place salmon skin side down on the second sheet pan and pat it dry with paper towels. Coat the salmon in the olive oil and add the paprika mixture on top.

6. Rub the top of the salmon until the spice mix evenly coats the salmon. Bake for 12-15 minutes until the fish flakes easily with a fork. Cook time will vary depending on the thickness of your salmon fillets.

7. Assemble the bowls with the vegetables, bone broth rice, salmon, and arugula (optional). Add a scoop of hummus, a squeeze of lemon juice, or balsamic vinegar on top.

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