Description
A wholesome, nutrient-dense meal featuring perfectly seared salmon with a smoky dry rub, paired with caramelized butternut squash and Brussels sprouts. Served over fluffy rice cooked in savory bone broth, this dish is a masterclass in combining simple, high-quality ingredients for a satisfying dinner that energizes the whole family.
Ingredients
1 lb salmon fillet
1 tablespoon extra virgin olive oil
1 tablespoon brown sugar
1½ teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon coarse kosher salt
¼ teaspoon black pepper
2 cups Brussels sprouts, halved
2 cups butternut squash, cubed
2 tablespoons olive oil (for vegetables)
1 cup long-grain rice
2 cups beef or chicken bone broth
1 teaspoon fresh thyme
Instructions
Preheat oven to 400°F (200°C).
Toss Brussels sprouts and butternut squash with olive oil, salt, and pepper on a large sheet pan.
Roast vegetables for 25-30 minutes until tender and caramelized.
While veggies roast, combine rice and bone broth in a pot; bring to a boil, then simmer covered for 18-20 minutes.
Mix the smoked paprika, brown sugar, chili powder, garlic powder, salt, and pepper in a small bowl.
Rub the salmon fillet with 1 tbsp olive oil and the spice mixture.
Sear the salmon in a hot skillet over medium-high heat for 3-4 minutes per side until cooked through.
Assemble the bowls by layering the fluffy bone broth rice, roasted vegetables, and a portion of salmon.
Notes
Use high-quality bone broth for the best depth of flavor. If you prefer, you can roast the salmon on the same sheet pan as the vegetables for 12-15 minutes to save on clean-up time.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting and Searing
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg