NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Garlic powder

0.5 tsp Ground turmeric

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

1 tbsp Fresh parsley

PREPARATION

• 1

  Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to a simmer, cover, and cook for 15 minutes.

• 2

  Preheat a skillet over medium-high heat with half of the olive oil.

• 3

  Toss the asparagus spears with a pinch of salt and pepper, then sauté in the skillet for 5-7 minutes until tender-crisp and slightly charred.

• 4

  Pat the cod fillets completely dry with a paper towel and season both sides evenly with garlic powder, turmeric, salt, and pepper.

• 5

  Remove asparagus from the pan, add the remaining olive oil, and place the cod in the hot skillet.

• 6

  Sear the cod for 3-4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

• 7

  Fluff the cooked quinoa with a fork and plate it alongside the roasted asparagus.

• 8

  Place the golden cod on top, squeeze the fresh lemon juice over the entire plate, and garnish with chopped parsley.