Healthy Salmon Rice Bowl with Roasted Veggies
This vibrant and nutrient-dense bowl features spice-rubbed center-cut salmon, earthy roasted butternut squash, and crispy Brussels sprouts served over fluffy brown rice cooked in savory bone broth. It is a perfect weeknight meal that combines satisfying lean protein with heart-healthy fats and fiber. Simple to prepare and packed with flavor, this dish is designed to leave you feeling energized and well-nourished without spending your entire evening in the kitchen.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Pescatarian
Ingredients
1 lb center-cut salmon fillet
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
1.5 teaspoon smoked paprika
0.5 teaspoon chili powder
0.5 teaspoon garlic powder
0.5 teaspoon coarse kosher salt
0.25 teaspoon black pepper
3 cups Brussels sprouts, halved
3 cups butternut squash, diced small
0.5 red onion, thinly sliced
1 tablespoon olive oil (for vegetables)
1 cup brown rice
2 cups chicken bone broth
Instructions
Preheat your oven to 400°F (200°C).
In a small bowl, mix the brown sugar, smoked paprika, chili powder, garlic powder, salt, and pepper for the salmon rub.
Place Brussels sprouts, butternut squash, and red onion on a large baking sheet, drizzle with olive oil, toss to coat, and roast for 20-25 minutes until tender and caramelized.
While vegetables roast, combine brown rice and bone broth in a pot, bring to a boil, then reduce to a simmer and cook covered for 30-40 minutes until fluffy.
Rub the salmon fillets with olive oil and the prepared spice blend.
Place salmon on a separate baking sheet or on the rack with vegetables during the last 12-15 minutes of roasting, cooking until the fish flakes easily with a fork.
Assemble the bowls by layering the cooked rice, roasted vegetables, and a piece of spiced salmon.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. You can substitute sweet potatoes for butternut squash if preferred. Ensure the bone broth used is pork-free for dietary compliance.