Salmon, Lentils and Broccoli

Prep Time	Cook Time	Total Time	Servings
10 minutes	25 minutes	35 minutes	3

Ingredients

• 3 salmon fillets, 6–7 oz each (about 1½ lb)
• ¼ cup dry green or brown lentils (about ¾ cup cooked)
• 1 large broccoli crown
• 3 cloves garlic, sliced
• 1 lemon
• Olive oil, salt, and pepper

Instructions

1. Simmer lentils in about 1½ cups water for 20–25 minutes until tender. Drain and salt.
2. Cut broccoli into florets and toss with olive oil, sliced garlic, and salt. Roast at 425°F for 18–20 minutes.
3. Pat salmon dry, then coat with oil, salt, and pepper. Sear skin-side down 4–5 minutes, flip, and cook 2–3 minutes more. Or roast alongside the broccoli at 400°F for 12–14 minutes.
4. Plate one fillet over the lentils with broccoli on the side and a squeeze of lemon.
5. Refrigerate the other two fillets for lunches.

Notes

• Lentil portion (¾ cup cooked) is a floor. Bump to a full cup on heavy training days.
• One serving lands around 45–55 g protein plus fiber.