NUTRITION

SERVINGS

INGREDIENTS

7 oz Tilapia fillets

1 tbsp Avocado oil

0.5 cup Cooked quinoa

2 cup Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Ground turmeric

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with the ground turmeric, garlic powder, sea salt, and black pepper.

• 2

  Heat the avocado oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Place the fillets in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 4

  While the fish cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

• 5

  Warm the pre-cooked quinoa in a small saucepan or microwave and fluff with a fork.

• 6

  Plate the tilapia alongside the quinoa and asparagus, then finish the dish with a drizzle of fresh lemon juice, lemon zest, and chopped parsley.