NUTRITION

SERVINGS

INGREDIENTS

9 oz cod fillet

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

2 tbsp plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp fresh dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Toss the asparagus spears with 0.5 tbsp olive oil and a pinch of the sea salt and black pepper, then roast for 10-12 minutes until tender.

• 3

  Pat the cod fillet dry with paper towels and season both sides with garlic powder, sea salt, and black pepper.

• 4

  Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, and fresh dill until smooth.

• 7

  Plate the cod over the warm cooked quinoa alongside the roasted asparagus and drizzle with the lemon-dill sauce.