NUTRITION

SERVINGS

INGREDIENTS

4 oz Wild Salmon Fillet

1.5 cups Broccoli Florets

1/3 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil, a pinch of sea salt, and black pepper, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15 to 18 minutes until the edges are tender and slightly charred.

• 4

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

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F.

• 8

  Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

• 9

  Plate the salmon alongside the roasted broccoli and quinoa, then drizzle everything with fresh lemon juice before serving.