NUTRITION

SERVINGS

INGREDIENTS

8 oz Sardines

0.25 tbsp Extra virgin olive oil

0.25 cup Cooked quinoa

2 tbsp Fresh parsley

1 tsp Lemon zest

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Baby arugula

PREPARATION

• 1

  Prepare the gremolata by mixing the fresh parsley, lemon zest, minced garlic, and 1 teaspoon of the olive oil in a small bowl.

• 2

  Pat the sardines dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  Heat the remaining olive oil in a large skillet over medium-high heat until the oil begins to shimmer.

• 4

  Place the sardines in the pan, skin-side down, and sear for 2 to 3 minutes until the skin is crisp and golden.

• 5

  Carefully flip the sardines and cook for 1 additional minute until the flesh is opaque and tender.

• 6

  In a medium bowl, toss the cooked quinoa and baby arugula with the lemon juice until the leaves are lightly coated.

• 7

  Divide the quinoa mixture onto plates, top with the seared sardines, and finish with a generous spoonful of the lemon-herb gremolata.