NUTRITION

SERVINGS

INGREDIENTS

6.8 ounces Sockeye Salmon Fillet

1.5 cups Broccoli Florets

1 cup Sliced Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Minced Garlic

PREPARATION

• 1

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

• 2

  Toss the broccoli florets and sliced carrots with half of the olive oil and a pinch of sea salt on the prepared baking sheet.

• 3

  Roast the vegetables for 18 to 20 minutes until they are tender and the edges are slightly browned.

• 4

  While the vegetables roast, pat the salmon fillet dry with a paper towel and season 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 and sear for 4 to 5 minutes without moving it to develop a golden crust.

• 7

  Flip the salmon carefully and cook for another 3 to 4 minutes until the center is just opaque.

• 8

  Stir the minced garlic into the roasted vegetables during the last 2 minutes of their cooking time.

• 9

  Plate the salmon alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.