NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

1 tsp Dijon mustard

0.25 tsp dried oregano

0.25 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

1 cup broccoli florets

0.5 cup cooked quinoa

1 tsp lemon juice

PREPARATION

• 1

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

• 2

  Pat the salmon fillet dry with a paper towel and place it skin-side down on the prepared baking sheet.

• 3

  In a small bowl, whisk together the Dijon mustard, dried oregano, dried thyme, sea salt, and black pepper.

• 4

  Spread the mustard mixture evenly over the top of the salmon, then drizzle with the extra virgin olive oil.

• 5

  Bake the salmon for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

• 6

  While the salmon bakes, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp and bright green.

• 7

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

• 8

  Plate the salmon alongside the quinoa and broccoli, finishing the entire dish with a fresh squeeze of lemon juice.