NUTRITION

SERVINGS

INGREDIENTS

7 oz tilapia fillets

1.5 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

1 clove garlic

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 3

  Pat the tilapia fillets completely dry with a paper towel and arrange them on the other side of the sheet pan.

• 4

  In a small bowl, whisk together the extra virgin olive oil, minced garlic, chopped parsley, and chopped dill.

• 5

  Drizzle the herb oil mixture evenly over both the tilapia and the asparagus, then season everything with sea salt and black pepper.

• 6

  Cut the half lemon into thin slices and place them directly on top of the tilapia fillets.

• 7

  Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender.

• 8

  Warm the pre-cooked quinoa and divide it onto plates, topping with the baked fish and roasted asparagus.

• 9

  Finish with an extra squeeze of fresh lemon juice over the entire plate before serving warm.