NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon

0.5 cup Cooked Quinoa

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half a teaspoon of olive oil and a pinch of sea salt, then spread them on the baking sheet.

• 3

  Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.

• 4

  While broccoli roasts, prepare the quinoa according to package instructions if not already cooked.

• 5

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

• 6

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

• 7

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes until the skin is crisp.

• 8

  Carefully flip the fillet and cook for another 2 to 3 minutes until the salmon is cooked through to your preference.

• 9

  Plate the fluffy quinoa and roasted broccoli, then top with the seared salmon and a squeeze of fresh lemon.