NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Salmon Fillet

1 cup Broccoli florets

1 cup Cauliflower florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli and cauliflower florets with half of the olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast the vegetables for 15-20 minutes until they are tender and the edges start to turn golden brown.

• 4

  While the vegetables roast, pat the salmon dry with a paper towel and season both sides with salt and pepper.

• 5

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

• 6

  Place the salmon skin-side up in the pan and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

• 8

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