Gluten Free Dairy Free Serves 4

• 4 Salmon Fillets
• Olive Oil
• 2 Tbsp Lemon Juice
• 1 tsp Red Pepper Flakes
• 2 Cloves Garlic minced
• 1 tsp Paprika
• 2 Tbsp Chopped Oregano
• 1 Head Broccoli Cut into Florets
• Zest of one Lemon 
• 1 Cup Cherry Tomatoes
• ½ Cup Pitted Kalamata Olives
• 1 Avocado
• 2 Tbsp White Wine

Directions: 

Heat 1-2 Tbsp olive oil in a large skillet over medium heat. Rub salmon all over with 1-2 Tbsp olive oil and lemon juice making sure to coat everything. Next sprinkle chili flakes, paprika, salt, and pepper over the fish seasoning on both sides. Place fish into skillet skin side down and sear until crispy (2-3 minutes) flip and cook for another 1-2 minutes. Remove fish from skillet and add 1 Tbsp olive oil to the pan. Cook broccoli for 5 minutes, add in tomato, garlic, oregano, lemon zest, salt, and pepper. Continue to cook until the tomatoes burst. Remove from heat and add wine to create the sauce. Next, add in olives, and salmon to warm throughout. Serve the salmon with a side of the vegetables and fresh avocado on top and a splash of sauce.