Herb-Crusted Baked Salmon with Roasted Seasonal Vegetables

Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.

Rinse 2 cups of brown rice under cold water. Combine with 4 cups of water and 1/2 tsp salt in a medium pot. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender.

Peel and cube 2 large sweet potatoes and 2 large russet potatoes into 1-inch pieces. Trim and halve 1 lb of Brussels sprouts. Peel and cut 4 medium carrots into 1-inch chunks. Seed and cut 2 red bell peppers into 1-inch pieces.

In a large bowl, toss all vegetables with 3 tbsp olive oil, 2 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp paprika.

Spread vegetables evenly on one baking sheet, ensuring they're not overcrowded. Roast for 30-35 minutes, tossing halfway through, until tender and caramelized.

While vegetables roast, prepare the herb crust by combining 1 cup panko breadcrumbs, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/4 cup chopped parsley, zest of 1 lemon, 1/2 tsp salt, and 1/2 tsp black pepper in a bowl.

Melt 2 tbsp butter and add 2 minced garlic cloves, then mix into the breadcrumb mixture until evenly moistened.

Pat 24 oz salmon fillets dry with paper towels and place on the second prepared baking sheet. Season with salt and pepper.

Spread 2 tbsp Dijon mustard evenly over the top of each salmon fillet, then press the herb breadcrumb mixture firmly on top.

Drizzle 1 tbsp olive oil over the crusted salmon. Bake for 12-15 minutes until the salmon is just cooked through and the crust is golden.

While salmon bakes, make a quick sauce by combining juice from half the lemon with 2 tbsp honey in a small saucepan. Simmer for 2-3 minutes until slightly thickened.

Serve each salmon fillet with a portion of roasted vegetables and brown rice. Drizzle the lemon-honey sauce over the salmon and garnish with additional fresh herbs and lemon wedges from the remaining half lemon.