NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon Fillet

1.5 cups cubed Pumpkin

1.5 cups Broccoli florets

1.5 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

Dried Rosemary and Thyme

Sea salt and black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Toss the cubed pumpkin with 1 teaspoon of olive oil, dried rosemary, thyme, salt, and pepper.

• 3

  Spread the pumpkin on the baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 4

  While the pumpkin roasts, season the salmon fillet with salt and pepper.

• 5

  Heat the remaining 0.5 teaspoon of olive oil in a non-stick skillet over medium-high heat.

• 6

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

• 7

  Flip the salmon and cook for another 3-4 minutes until cooked through to your preference.

• 8

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

• 9

  Plate the seared salmon alongside the roasted pumpkin and steamed broccoli.

• 10

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