- In a saucepan, bring the beet juice and salt to a boil. Add the bulgur. Cover, remove from the heat and let rest for 15 minutes. Transfer to a bowl and let cool. Add the lemon zest and olive oil. Set aside.
- In another bowl, gently toss the beet slices, blanched Brussels sprouts, oil, lemon juice and dill. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium-high heat, cook the salmon in the oil for 6 to 8 minutes, turning halfway through cooking, or until the desired doneness. Season with salt and pepper.
- Serve the tomatoes and bulgur onto plates. Top with the beets, Brussels sprouts and salmon. Drizzle with the remaining vegetable vinaigrette.