NUTRITION

SERVINGS

INGREDIENTS

7 ounces Wild Atlantic Salmon Fillet

1 cup Brussels Sprouts, halved

1 cup Green Beans, trimmed

2 teaspoons Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Heat one teaspoon of olive oil in a large non-stick skillet over medium-high heat.

• 3

  Place the salmon in the pan skin-side down and press gently with a spatula to ensure even contact, searing for 4-5 minutes until the skin is golden and crispy.

• 4

  Carefully flip the salmon and cook for an additional 2-3 minutes until it reaches your desired level of doneness, then transfer it to a plate to rest.

• 5

  Wipe out the skillet if necessary and add the remaining teaspoon of olive oil along with the halved Brussels sprouts and green beans.

• 6

  Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are tender-crisp and develop a light char.

• 7

  Add the minced garlic to the vegetables during the last minute of cooking, tossing frequently to prevent burning.

• 8

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