NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

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

  Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.

• 4

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

• 5

  Brush the herb mixture generously over the cod and drizzle the remaining portion over the asparagus, tossing the spears to coat.

• 6

  Roast for 12 to 15 minutes until the cod is opaque and flakes easily with a fork while the asparagus remains bright and crisp-tender.

• 7

  Fluff the warm cooked quinoa and portion it onto plates, topping it with the roasted fish and vegetables before garnishing with fresh parsley.