NUTRITION

SERVINGS

INGREDIENTS

6.5 oz Wild Salmon Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

• 1

  Rinse the quinoa thoroughly and cook it in a small pot with water and minced garlic until the liquid is absorbed and the quinoa is fluffy.

• 2

  Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are vibrant green and tender-crisp.

• 3

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

• 4

  Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.

• 5

  Place the salmon in the pan skin-side down and sear for 4 to 5 minutes without moving it to ensure the skin becomes golden and crisp.

• 6

  Flip the salmon carefully and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 7

  Divide the garlic quinoa and steamed broccoli between plates and top with the seared salmon fillet.

• 8

  Drizzle fresh lemon juice over the fish and vegetables before serving.