Fall inspired salmon rice bowls with roasted veggies 🏻 easy healthy dinner idea! Recipe below ️

Ingredients

• 2 pieces Salmon Fillets (6‑oz each, skin on or off per preference)
• 1 tablespoon Smoked Paprika (Provides the smoky flavor in the glaze)
• 1 tablespoon Honey (Adds sweetness to balance the paprika)
• 2 tablespoons Olive Oil (Divided: 1 Tbsp for glaze, 1 Tbsp for vegetables)
• 1 teaspoon Lemon Juice (Brightens the glaze)
• 1/2 teaspoon Salt (Season both salmon and vegetables)
• 1/4 teaspoon Black Pepper (Freshly ground if possible)
• 1 cup Carrots (Peel and cut into 1‑inch sticks)
• 1 cup Brussels Sprouts (Trimmed and halved)
• 1 cup Sweet Potato (peeled and cubed 1‑inch pieces)
• 1/2 cup Red Onion (Thin wedges)
• 1 cup Rice (Long‑grain white rice, rinsed)
• 2 cups Arugula (Fresh, added raw at the end)

Instructions

1. Prepare the Paprika Glaze

   In a small mixing bowl combine smoked paprika, honey, 1 tablespoon olive oil, lemon juice, salt, and black pepper. Whisk until smooth.

   Time: PT3M

2. Season the Salmon

   Pat salmon fillets dry with paper towels. Brush both sides generously with the paprika glaze, reserving a tablespoon for later.

   Time: PT4M

3. Prep the Fall Vegetables

   While the salmon rests, toss carrots, Brussels sprouts, sweet potato, and red onion in a bowl with the remaining 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper.

   Time: PT5M

4. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

5. Arrange Salmon and Veggies for Roasting

   Line the baking sheet with parchment paper. Spread the seasoned vegetables in a single layer, leaving space in the center for the salmon. Place the salmon fillets skin‑side down (if skin on) on the empty space.

   Time: PT3M

6. Roast Salmon and Vegetables

   Bake for 12‑15 minutes, until the salmon flakes easily with a fork and the vegetables are tender‑crisp. About halfway through, brush the salmon with the reserved glaze.

   Time: PT15M

   Temperature: 400°F

7. Cook the Rice

   While the oven is working, combine rinsed rice and 2 cups water in a saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 12‑15 minutes until water is absorbed.

   Time: PT15M

8. Plate and Finish

   Divide the rice onto two plates, top with roasted vegetables, place a salmon fillet on each, and finish with a handful of fresh arugula. Drizzle any remaining pan juices over the top.

   Time: PT3M

Nutrition Facts

Calories

520

Protein

35g

Carbohydrates

45g

Fat

15g

Fiber

6g

Ingredient Substitutions

• Instead of Salmon Fillets: Trout fillets, Cod fillets
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (use less)
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Lemon Juice: Lime juice, Apple cider vinegar (small amount)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Carrots: Parsnips
• Instead of Brussels Sprouts: Broccoli florets, Cauliflower florets
• Instead of Sweet Potato: Butternut squash
• Instead of Red Onion: Yellow onion
• Instead of Rice: Brown rice, Quinoa
• Instead of Arugula: Spinach, Mixed baby greens

Equipment Needed

• Baking Sheet
• Parchment Paper
• Mixing Bowl
• Saucepan
• Wooden Spoon or Silicone Spatula
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

Critical Steps — Do Not Skip

• Creating a smooth paprika glaze and coating the salmon evenly.
• Ensuring the vegetables are spread in a single layer for proper roasting.
• Checking salmon doneness without overcooking.

Chef Tips from the Video

• Pat the salmon dry before glazing to ensure the glaze adheres.
• Use parchment paper to prevent sticking and make cleanup easier.
• A quick drizzle of balsamic reduction over the finished plate adds a sweet‑tangy contrast.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Cooked salmon can be frozen for up to 2 months; reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the glaze and store in a small jar for up to 3 days.
• Chop vegetables ahead of time and keep them in a sealed bag with a drizzle of oil.
• Cook rice earlier and reheat with a splash of water.

Frequently Asked Questions