NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 cup Roma tomato

2 tbsp Red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

1 tbsp Jalapeño

0.5 tsp Asparagus

0.25 tsp Cooked quinoa

0.5 tsp Garlic powder

0.5 cup Roma tomato

2 tbsp Red onion

1 tbsp Fresh cilantro

1 tbsp Lime juice

1 cup Jalape ext{

0.25 cup Cooked quinoa

PREPARATION

• 1

  In a small bowl, combine the diced Roma tomato, red onion, fresh cilantro, and jalapeño with lime juice to create the zesty salsa.

• 2

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

• 3

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

• 4

  Carefully place the tilapia in the hot skillet and sear for 3 to 4 minutes per side until the fish is flaky and the crust is golden.

• 5

  While the fish sears, steam the asparagus in a small amount of water for 5 minutes until tender-crisp.

• 6

  Serve the crispy tilapia over a bed of fluffy quinoa and steamed asparagus, finishing with a generous spoonful of the fresh salsa.