NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

1 cup Brussels sprouts

0.25 cup Cooked quinoa

1 tsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.

• 2

  Trim and halve the Brussels sprouts, then toss them directly on the pan with half of the olive oil, sea salt, and black pepper.

• 3

  Spread the sprouts in a single layer and roast for 10 minutes to begin tenderizing and browning.

• 4

  While the sprouts roast, whisk together the remaining olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano in a small bowl.

• 5

  Remove the pan from the oven, push the sprouts to the edges, and place the salmon fillet in the center.

• 6

  Brush the lemon-herb mixture generously over the top of the salmon and season with an extra pinch of salt if desired.

• 7

  Return the pan to the oven and roast for another 10-12 minutes until the salmon is opaque and flakes easily with a fork.

• 8

  Divide the warm quinoa between plates and top with the roasted salmon and charred, crispy Brussels sprouts.