NUTRITION

SERVINGS

INGREDIENTS

5.5 oz wild-caught salmon fillet

1.5 cup broccoli florets

0.33 cup cooked brown rice

1 tsp extra virgin olive oil

1 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper to ensure nothing sticks.

• 2

  Place the wild-caught salmon fillet and broccoli florets onto the pan, spreading them out to allow for even airflow.

• 3

  Drizzle the extra virgin olive oil over both the fish and the vegetables, then sprinkle evenly with sea salt, black pepper, and garlic powder.

• 4

  Use a microplane to zest the lemon over the salmon, then slice the lemon in half and squeeze the juice over the entire tray for a bright finish.

• 5

  Roast for 12 to 15 minutes, or until the salmon easily flakes with a fork and the broccoli edges are beautifully charred.

• 6

  Plate the salmon and broccoli alongside the warmed brown rice, then garnish with the fresh dill for a pop of herbal flavor.