NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillets

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp lemon juice

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat half of the olive oil in a non-stick skillet over medium-high heat. Add the asparagus spears and sauté for 5-7 minutes until tender-crisp, then remove from the pan and set aside.

• 3

  In the same skillet, add the remaining olive oil. Place the cod fillets in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

• 4

  While the fish cooks, whisk together the lemon juice and freshly chopped dill in a small bowl.

• 5

  Remove the skillet from the heat and drizzle the lemon-dill mixture over the cod fillets while they are still warm.

• 6

  Serve the pan-seared cod immediately alongside the sautéed asparagus and warm cooked quinoa.