Description
This nourishing salmon rice bowl balances perfectly spiced, flaky salmon with sweet roasted butternut squash and crisp Brussels sprouts. Cooked in nutrient-dense bone broth, the rice provides a wholesome base for this protein-packed meal. Designed for mindful eating and ease, this recipe combines omega-3 fatty acids and gut-supporting ingredients for a restorative dinner that fits perfectly into a busy weeknight. It is a modern, clean, and satisfying dish that celebrates the harmony of whole, earth-toned ingredients.
Ingredients
2 salmon fillets (6 oz each)
1 tablespoon brown sugar
1 teaspoon smoked paprika
1 tablespoon olive oil
1 cup jasmine rice
2 cups chicken or beef bone broth
2 cups butternut squash, cubed
2 cups Brussels sprouts, halved
1 tablespoon olive oil (for vegetables)
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Place the cubed butternut squash and halved Brussels sprouts on a large baking sheet, toss with olive oil, salt, and pepper, and roast for 20-25 minutes.
While the vegetables roast, combine the rice and bone broth in a saucepan, bring to a boil, then reduce heat to low and simmer covered for 15-18 minutes.
Pat the salmon fillets dry and rub with olive oil, brown sugar, smoked paprika, salt, and pepper.
Place salmon on a separate baking sheet and bake for 10-12 minutes until flaky and cooked through.
Assemble the bowls by layering the bone-broth rice, roasted vegetables, and the spiced salmon.
Notes
You can add a drizzle of tahini or fresh lemon juice before serving for extra brightness. Store leftovers in an airtight container in the refrigerator for up to 2 days.