NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

0.25 tsp Ground turmeric

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 for easy cleanup.

• 2

  Toss the asparagus spears on the baking sheet with 0.5 tablespoons of olive oil, lemon zest, and a pinch of salt and pepper.

• 3

  Spread the asparagus in a single layer and roast for 12-15 minutes until the tips are slightly charred and tender.

• 4

  While the vegetables roast, pat the cod fillets completely dry with a paper towel and season both sides with turmeric, salt, and pepper.

• 5

  Heat the remaining 0.5 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 6

  Carefully place the cod in the pan and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  During the last minute of cooking, add the minced garlic and lemon juice to the skillet, basting the fish with the pan juices.

• 8

  Plate the golden cod over the warm cooked quinoa and serve with the zesty roasted asparagus on the side.