NUTRITION

SERVINGS

INGREDIENTS

5 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly crisp.

• 4

  While the broccoli roasts, season the salmon fillet with a pinch of salt and pepper.

• 5

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

• 6

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is golden and crispy.

• 7

  Flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.

• 8

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

• 9

  Plate the salmon over the bed of quinoa with the roasted broccoli on the side, finishing the entire dish with a fresh squeeze of lemon juice.