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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.