NUTRITION

SERVINGS

INGREDIENTS

6 ounces Wild Atlantic Salmon Fillet

1/2 cup cooked Quinoa

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

4 Kalamata Olives, pitted and sliced

1 teaspoon Extra Virgin Olive Oil

1 tablespoon fresh herbs (Parsley and Dill)

1/2 Lemon, for juicing

PREPARATION

• 1

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

• 2

  Toss the chopped zucchini and red bell peppers with half of the olive oil and a pinch of sea salt.

• 3

  Spread the vegetables onto the baking sheet and roast for 10 minutes.

• 4

  While vegetables roast, season the salmon fillet with the remaining olive oil, salt, pepper, and half of the fresh herbs.

• 5

  Remove the baking sheet from the oven, move the vegetables to one side, and place the salmon fillet on the other side.

• 6

  Return the sheet to the oven and roast for another 10 to 12 minutes until the salmon is flaky and the vegetables are tender.

• 7

  In a small bowl, fold the sliced Kalamata olives and the remaining fresh herbs into the warm, cooked quinoa.

• 8

  Plate the salmon over the olive quinoa and serve with the roasted vegetables and a fresh squeeze of lemon juice.