Name: Seared Salmon Fillet with Lemon Herb Quinoa and Roasted Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Wild Atlantic Salmon Fillet; 1 cup Cooked Quinoa; 1.5 cups chopped Zucchini; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Fresh Lemon Juice

Nutrition

Per serving

614 calories

Protein: 55g; 36% of calories
Carbs: 45g; 30% of calories
Fat: 23g; 34% of calories

Ingredients

5 items

Instructions

Prep 10 min · Cook 30 min

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the chopped zucchini with half of the olive oil, salt, and pepper, then spread it in a single layer on the baking sheet.
Roast the zucchini for 15-18 minutes until tender and slightly caramelized at the edges.
While the zucchini roasts, heat the remaining olive oil in a non-stick skillet over medium-high heat.
Season the salmon fillet with salt, pepper, and your favorite Mediterranean herbs.
Sear the salmon for 4-5 minutes skin-side down, then flip and cook for another 3-4 minutes until flaky and cooked through.
Warm the pre-cooked quinoa and stir in the fresh lemon juice, chopped parsley, and a pinch of lemon zest.
Plate the lemon-herb quinoa alongside the roasted zucchini, top with the seared salmon, and serve immediately.

Nutrition

Ingredients

Instructions

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