Looking for a yummy, healthy recipe to warm you up during these winter months?
Look no further than this Salmon and Butternut Squash Rice Bowl! Made with brown rice, this bowl is a great source of whole grains. It also provides healthy fats, like Omega 3 fatty acid, as well as plenty of vitamins and minerals from the broccoli and butternut squash. All the parts of the recipe can be made at once, if you don’t mind a bit of time-juggling in the kitchen!
This recipe is a great option for meal-prepping at the beginning of the week and will be an easy recipe you come back to again and again!
Salmon and Butternut Squash Rice Bowl
- 1c dry brown rice
- 1lb fresh Atlantic salmon
- Red Fish Seasoning (see below for recipe)
- 2c broccoli
- 3c butternut squash, cubed
- 5 cloves garlic
Prepare brown rice according to package instructions. (I added mine to a rice cooker with 2 1/4 c water and cooked for about 40 minutes). Preheat oven to 400°F. Place salmon skin-down on a foil-lined cookie sheet. Sprinkle with Red Fish Seasoning. Spread out 3c butternut squash and 2c broccoli on another cookie sheet. Crush garlic cloves and add to cookie sheet with broccoli and squash. Sprinkle with salt & pepper. Optional: drizzle with olive oil. Put both salmon & squash/broccoli in oven. Take out Salmon after 11-13 minutes (should be flaky and light pink inside). Let squash bake for a total of 30 minutes, or until a fork can easily pierce it.
Put rice in a bowl and top with squash, broccoli, and salmon. Yields 4 servings.
Red Fish Seasoning – I love Chef Paul Prudhomme’s, but you can make a homemade version with the recipe below.
1 tsp paprika, 1/2 tsp garlic powder, 1/8 tsp salt, 1/4 tsp pepper, 1/4 tsp oregano.
Nutrition Information (from myfitnesspal.com)