NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Nonfat Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

1 cup Asparagus

0.5 cup Quinoa

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, minced garlic, and half of the sea salt and black pepper.

• 3

  Trim the woody ends off the asparagus and place the spears on one side of the baking sheet, tossing them with the olive oil and the remaining salt and pepper.

• 4

  Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet, then spread the yogurt mixture thickly over the top of the fish.

• 5

  Slide the pan into the oven and bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is bright green and tender.

• 6

  Fluff your pre-cooked quinoa and plate it alongside the roasted asparagus, topping the grain bed with the warm, saucy cod fillet.