NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.25 cup Dry quinoa

0.5 cup Water

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh dill

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the dry quinoa with the water and bring to a boil.

• 3

  Reduce heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until the water is absorbed.

• 4

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

• 5

  Drizzle the cod and asparagus with the extra virgin olive oil, then season evenly with sea salt, black pepper, and garlic powder.

• 6

  Roast in the oven for 12 to 15 minutes until the cod is opaque and flakes easily and the asparagus is tender-crisp.

• 7

  While the fish roasts, whisk together the Greek yogurt, lemon juice, lemon zest, and chopped fresh dill in a small bowl until smooth.

• 8

  Fluff the cooked quinoa with a fork and plate it alongside the roasted asparagus and baked cod.

• 9

  Generously spoon the creamy lemon-dill sauce over the cod fillet just before serving.