NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Rinse the quinoa under cold water and cook in a small pot with 0.5 cup of water until all liquid is absorbed and grains are fluffy.

• 3

  Place the cod fillet and trimmed asparagus spears onto the prepared baking sheet.

• 4

  In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, dried oregano, sea salt, and black pepper.

• 5

  Brush the lemon-herb mixture generously over the cod and toss the asparagus in the remaining sauce to coat evenly.

• 6

  Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

• 7

  Portion the cooked quinoa onto a plate, top with the roasted asparagus and cod, and garnish with freshly chopped parsley.