NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Cod fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Rinse the quinoa under cold water and combine with 0.5 cup water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 12-15 minutes until water is absorbed and quinoa is fluffy.

• 2

  While the quinoa cooks, trim the woody ends off the asparagus spears and finely mince the garlic clove.

• 3

  Pat the cod fillet completely dry with paper towels on both sides to ensure a proper sear, then season evenly with sea salt, black pepper, and smoked paprika.

• 4

  Heat 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat; add the asparagus and minced garlic, sautéing for about 4-5 minutes until bright green and crisp-tender, then remove from the pan and set aside.

• 5

  Add the remaining 0.5 tablespoon of olive oil to the same skillet and place the cod in the pan; sear for 3-4 minutes per side until a golden-brown crust forms and the fish is opaque and flakes easily with a fork.

• 6

  Fluff the quinoa with a fork and plate it alongside the roasted asparagus and cod, finishing the dish with a generous squeeze of fresh lemon juice over the fish.