NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

0.5 cup Cooked quinoa

1 cup Asparagus

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Pat the tilapia fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and smoked paprika.

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.

• 3

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

• 4

  Remove the fish from the pan and set aside on a plate; add the trimmed asparagus and minced garlic to the same skillet, sautéing for 5 minutes until tender-crisp.

• 5

  Stir in the lemon zest and fresh lemon juice, tossing the asparagus to coat in the zesty pan drippings for 1 minute.

• 6

  Serve the golden tilapia over a bed of warm, fluffy quinoa with the sautéed asparagus on the side.