NUTRITION

SERVINGS

INGREDIENTS

8 oz Wild Pink Salmon Filet

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

• 1

  Preheat your oven to 400°F and line a small baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the broccoli for 15 to 18 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli is roasting, pat the salmon filet completely dry with a paper towel and season both sides with garlic powder, salt, and pepper.

• 5

  Heat the remaining olive oil in a non-stick skillet over medium-high heat until shimmering.

• 6

  Place the salmon in the pan skin-side up and sear for 4 minutes without moving it to develop a golden crust.

• 7

  Carefully flip the salmon and cook for another 3 to 4 minutes until the fish is opaque and flakes easily with a fork.

• 8

  Serve the seared salmon immediately alongside the roasted broccoli and finish with a fresh squeeze of lemon juice.