NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild Atlantic Salmon Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

Lemon wedge and sea salt for seasoning

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and toss the spears with one teaspoon of olive oil and a pinch of sea salt.

• 3

  Spread the asparagus on the baking sheet and roast for 10 to 12 minutes until tender and slightly charred.

• 4

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

• 5

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

• 6

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

• 7

  Flip the salmon carefully and cook for another 3 to 4 minutes until the fish is opaque and flakes easily.

• 8

  Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

• 9

  Plate the fluffy quinoa, top with the roasted asparagus, and place the seared salmon on top.

• 10

  Finish the dish with a squeeze of fresh lemon juice and a sprinkle of flaky sea salt.