Salmon and Rice Bowls

Salmon and Rice Bowls 🐟🌱🍚

Lemon Dill Salmon with Garlic Roasted Brussels Sprouts and Bone Broth Rice topped with Honey Lemon Garlic Tahini Sauce 🍋🧄🍯

Sharing one of my favorite meal prep recipes that is packed with flavor and protein! The salmon is flaky and balanced, the sprouts are tender yet crisp, the rice is fluffy and flavorful, and the sweet and garlicky sauce brings it all together. Enjoy!

Servings: 4
Serving Size: 125g cooked rice, 75g Brussels sprouts, 180g baked salmon, 1 tbs sauce
Macros per Serving: 651 cal, 50g P, 46g C, 29g F
Price per Serving: $7.00
Estimated Cook Time: 45 min

Lemon Dill Salmon 🐟

Ingredients:
-2 1/2 lbs salmon
-juice of half a lemon
-1 tbs minced garlic
-1 tsp dried dill
-1 tsp black pepper
-1/2 tsp salt

Instructions:
-place salmon on a covered baking sheet
-coat in lemon juice; top with rest of ingredients
-bake at 400F (204C) for 13 min until internal temp is 145F (63C)

Garlic Roasted Brussels Sprouts 🌱

Ingredients:
-1 lb Brussels sprouts, de-stemmed and halved
-1 tbs minced garlic
-2 tsp olive oil
-1 tsp black pepper
-1/2 tsp salt

Instructions:
-mix ingredients in a bowl; place sprouts flat-side down on an uncovered baking sheet
-roast at 400F (204C) for 30 min until crispy

Bone Broth Rice 🍚

Ingredients:
-2 1/2 cups bone broth
-1 1/2 cups white rice, rinsed
-1 dried bay leaf

Instructions:
-add ingredients into rice cooker; cook until fluffy

Honey Lemon Garlic Tahini Sauce 🍯

Ingredients:
-2 tbs Dijon mustard
-1 tbs tahini
-1 tbs apple cider vinegar
-2 tsp honey
-1 tsp minced garlic
-juice of half a lemon
-1/2 tsp salt
-1/2 tsp black pepper
-1/2 tsp red chili flakes

Instructions:
-whisk ingredients together in a bowl until smooth

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Hey guys, let me show you how to meal prep one of my favorite salmon, veggie, and rice combo recipes. I make a lemon dill salmon with garlic roasted Brussels sprouts and bone broth rice topped with a honey lemon garlic tahini sauce. Each bowl has 50 g of protein and it all comes together in less than 45 minutes. I add my rinsed rice, bone broth, and bay leaf into a rice cooker. Then I prep the Brussels sprouts. I cut off the very end of the stem, then cut them in half. Add them to a bowl and add oil, salt, pepper, and lots of minced garlic. Mix well and place on an uncovered baking sheet. To get them extra crispy, place the flat side down to increase surface area. Roast at 400° FHE for about 30 minutes. For the salmon, I squeeze fresh lemon juice and rub it all in. Season with salt, pepper, minced garlic, and lots of dried dill. Bake in the same oven for about 13 minutes. While that all cooks, we make our sauce. Mix together djon mustard, tahini, honey, apple cider vinegar, lemon juice, salt and pepper, red chili flakes, and minced garlic. Finally, we build our meals. I have the full recipe and macros listed in the description. Hope you guys enjoy. Take care and follow for more recipes. [Music]