NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.

• 2

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

• 3

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

• 4

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

• 5

  Steam the asparagus for 3 to 5 minutes or until tender-crisp and bright green.

• 6

  Plate the cod over the warm cooked quinoa with the asparagus on the side, then drizzle the creamy lemon-dill sauce over the fish before serving.