Servings: 4 meals
Calories: 502kcal
Cost: 5.25
Ingredients
- 4 ea salmon fillets 5–6 oz each, skin-on or skinless
- 3 cups pre-steamed lentils vacuum-packed or canned & drained
- 16 oz frozen broccoli florets
- Olive oil kosher salt, black pepper
- Lemon wedges optional, for serving
- Salmon Seasoning bright + versatile
- 1½ teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon smoked paprika
- ½ teaspoon dried thyme or oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 –2 teaspoon olive oil to make a loose paste
Instructions
- Heat the oven: 425°F (220°C).
- Start the broccoli: On a large sheet pan, toss frozen broccoli with 1½ tablespoon olive oil, ½ teaspoon salt, and pepper. Roast 10 minutes (it will steam, then start to caramelize).
- Season the salmon: Pat dry. Mix the seasoning paste and spread over the tops.
- Add salmon to the pan: Scoot broccoli to one side; place salmon on the empty side. Return to oven and roast 8–12 minutes, depending on thickness, until the center reaches 125–130°F for moist/medium or up to 145°F if you prefer fully cooked.
- Warm the lentils (while salmon roasts): In a small saucepan over medium heat, add 1 tablespoon olive oil, 1 minced garlic clove (optional), lentils, a splash of water or stock (2–3 Tbsp), and a pinch of salt/pepper. Heat 3–5 minutes, stirring, until hot and glossy. Finish with a squeeze of lemon.
Nutrition
Serving: 1meal | Calories: 502kcal | Carbohydrates: 84g | Protein: 40g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 339mg | Potassium: 390mg | Fiber: 33g | Sugar: 2g | Vitamin A: 905IU | Vitamin C: 109mg | Calcium: 151mg | Iron: 12mg
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