NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Wild Sockeye Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

1 tsp Extra Virgin Olive Oil

1/2 Lemon (for juice)

Pinch of Sea Salt and Black Pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears with half of the olive oil, salt, and pepper.

• 3

  Spread the asparagus on the baking sheet and roast for 10-12 minutes until tender and slightly charred.

• 4

  While asparagus roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Season the salmon fillet with salt and pepper, then place it in the hot skillet skin-side down.

• 6

  Sear the salmon for 4 minutes, then flip and cook for another 3-4 minutes until the center is just opaque.

• 7

  Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

• 8

  Plate the fluffy quinoa, top with the seared salmon and roasted asparagus, and finish with a generous squeeze of fresh lemon juice.