NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Trim the tough, 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 to ensure a better texture 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, dried parsley, garlic powder, sea salt, and black pepper.

• 5

  Drizzle the herb and oil mixture evenly over both the cod fillets and the asparagus spears, tossing the asparagus slightly to ensure full coverage.

• 6

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.

• 7

  Arrange the roasted cod and asparagus over a bed of warm, fluffy quinoa and serve immediately with an extra squeeze of fresh lemon if desired.