NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, garlic powder, and a pinch of salt and pepper.

• 3

  Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

• 5

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

• 6

  Place the salmon in the pan skin-side down and sear for 4-5 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until opaque.

• 7

  Warm the pre-cooked quinoa in a small pot or microwave until heated through.

• 8

  Arrange the quinoa on a plate, top with the seared salmon, and serve the roasted broccoli on the side.

• 9

  Finish the dish with a generous squeeze of fresh lemon juice for a bright pop of flavor.