NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon 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 avocado oil and a pinch of sea salt, 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 charred.

• 4

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

• 5

  Heat the remaining avocado 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 crispy.

• 7

  Carefully flip the salmon and cook for another 2 to 3 minutes until it reaches your desired level of doneness.

• 8

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

• 9

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