NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild-Caught Salmon Fillet

1/2 cup cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Sesame Seeds

1/2 teaspoon Garlic Powder

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and the garlic powder on the prepared baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, pat the salmon fillet dry with a paper towel and season with a pinch of salt and pepper.

• 5

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

• 6

  Place the salmon in the pan skin-side up and sear for 4-5 minutes until a golden crust forms.

• 7

  Flip the salmon and cook for another 3-4 minutes until it reaches your desired level of doneness.

• 8

  Warm the pre-cooked quinoa in a separate small pan or the microwave until fluffy.

• 9

  Plate the salmon alongside the roasted broccoli and quinoa.

• 10

  Garnish with a fresh squeeze of lemon juice and a sprinkle of toasted sesame seeds before serving.