NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

0.5 cup Cooked Brown Lentils

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

  Pat the salmon fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

• 2

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

• 3

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

• 4

  Flip the salmon carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

• 5

  While the salmon cooks, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

• 6

  In a small saucepan, combine the cooked lentils with minced garlic and a splash of water or broth, heating through for 2-3 minutes.

• 7

  Stir half of the lemon juice into the lentils and plate them as a base for the salmon.

• 8

  Serve the seared salmon over the lentil pilaf with the steamed broccoli on the side, drizzling the remaining lemon juice over the fish.