NUTRITION

SERVINGS

INGREDIENTS

5 oz Wild Atlantic Salmon Fillet

1.5 cups Brussels Sprouts, halved

0.5 cup Cooked Brown Lentils

1 tsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1 tbsp Fresh Lemon Juice

2 tbsp Low-Sodium Vegetable Broth

PREPARATION

• 1

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

• 2

  Toss the halved Brussels sprouts with half of the olive oil and a pinch of sea salt and black pepper.

• 3

  Spread the sprouts on the baking sheet and roast for 20-25 minutes until the edges are tender and charred.

• 4

  While the sprouts roast, heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 5

  Season the salmon fillet with salt and pepper, then sear it skin-side down for 4-5 minutes until the skin is crisp.

• 6

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

• 7

  In a small saucepan, combine the cooked lentils, vegetable broth, and half of the minced garlic over medium heat.

• 8

  Once warmed through, use a fork or potato masher to lightly crush the lentils into a thick, creamy mash.

• 9

  Stir the remaining garlic and lemon juice into the roasted Brussels sprouts once they come out of the oven.

• 10

  Plate the lentil mash as a base, top with the seared salmon, and serve the roasted sprouts on the side.