Name: Pan-Seared Salmon with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Wild Sockeye Salmon Fillet; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1 teaspoon Extra Virgin Olive Oil; 1 cup Mixed Salad Greens; 1 tablespoon Lemon Juice

Nutrition

Per serving

466 calories

Protein: 45g; 38% of calories
Carbs: 31g; 26% of calories
Fat: 19g; 36% of calories

Ingredients

6 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then roast on a sheet pan for 15-20 minutes until the edges are charred.
Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the salmon skin-side down in the pan and sear for 4-5 minutes until the skin is crispy and golden.
Flip the salmon carefully and cook for an additional 2-3 minutes until it reaches your desired level of doneness.
Warm the pre-cooked quinoa in a small saucepan or microwave.
Toss the mixed greens with a small splash of lemon juice and a pinch of salt.
Plate the warm quinoa and roasted broccoli, top with the seared salmon, and serve alongside the fresh side salad.

Nutrition

Ingredients

Instructions

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