NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

0.75 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.

• 3

  Place the cod in the pan and sear undisturbed for 3-4 minutes until a golden-brown crust forms and the fish releases easily from the pan.

• 4

  Carefully flip the fish, then add the minced garlic and trimmed asparagus spears to the skillet.

• 5

  Cook for an additional 3-4 minutes until the fish is opaque and the asparagus is crisp-tender.

• 6

  Squeeze the juice from the half lemon over the fish and toss the asparagus in the flavorful pan juices.

• 7

  Stir the chopped fresh parsley and dill into the warm cooked quinoa to infuse it with herbal notes.

• 8

  Plate the herbed quinoa and top with the seared cod and asparagus, drizzling any remaining pan sauce over the top.