Roasted Salmon Rice Bowl with Beets Brussels
Ingredients
- 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
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