NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Wild Atlantic Salmon

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Olive Oil

1 tbsp Lemon Juice

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 a pinch of sea salt, then spread them in a single layer on the baking sheet.

• 3

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

• 4

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

• 5

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

• 6

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

• 7

  Flip the salmon and cook for another 2-3 minutes until it is cooked through and opaque.

• 8

  Warm the pre-cooked quinoa in a small saucepan or microwave if needed.

• 9

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