NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and toss the spears on the baking sheet with half of the olive oil, a pinch of salt, and a pinch of pepper.

• 3

  Roast the asparagus for 12-15 minutes until they are tender and the tips are slightly charred.

• 4

  While the vegetables roast, pat the tilapia fillets dry with a paper towel and season both sides with garlic powder, smoked paprika, lemon zest, and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

• 6

  Place the tilapia in the skillet and sear for 3-4 minutes per side until the fish is golden brown and flakes easily with a fork.

• 7

  Squeeze the fresh lemon juice over the fish during the last minute of cooking to deglaze the pan.

• 8

  Serve the zesty tilapia immediately alongside the roasted asparagus and warm quinoa.