NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1.5 cups asparagus spears

1.5 tbsp extra virgin olive oil

0.5 cup cooked quinoa

0.25 tsp ground turmeric

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 whole lemon

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with 0.5 tablespoon of olive oil, a pinch of sea salt, and a pinch of black pepper on the prepared baking sheet.

• 3

  Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.

• 4

  While the asparagus roasts, pat the cod fillets dry with a paper towel and season both sides evenly with turmeric, garlic powder, sea salt, and black pepper.

• 5

  Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat.

• 6

  Place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  Plate the golden cod over a bed of warm quinoa and serve with the roasted asparagus and a fresh squeeze of lemon juice.