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Roasted Salmon Rice Bowl with Beets & Brussels

Hilary Meyer
  • 50 minutes
  • Serves 4

INGREDIENTS

4

fillet cut into portions 1 pound wild-caught salmon, wild-caught

8 oz

Brussels sprouts

1 clove

Garlic

2

Golden beets, medium

2 tbsp

Herbs, fresh

1

Lemon

2

Rosemary, sprigs

1 cup

Wild rice blend

3/4 tsp

Pepper, ground

3/4 tsp

Salt

3 tbsp

Olive oil, extra-virgin

1 tbsp

Pistachios