NUTRITION

SERVINGS

INGREDIENTS

8 ounces Wild Sockeye Salmon Fillet

2 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1/4 teaspoon Garlic Powder

Sea salt and black pepper to taste

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper.

• 3

  Spread the broccoli in a single layer on the baking sheet and roast for 15 to 20 minutes until the edges are beautifully browned.

• 4

  While the broccoli roasts, pat the salmon fillet dry with a paper towel and season both sides with salt, pepper, and garlic powder.

• 5

  Heat the remaining olive 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 golden and crisp.

• 7

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is just opaque and flakes easily with a fork.

• 8

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