NUTRITION

SERVINGS

INGREDIENTS

7 oz Cod fillet

1 tbsp Olive oil

0.25 cup Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

PREPARATION

• 1

  In a small bowl, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and minced garlic until smooth; set aside.

• 2

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

• 3

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

• 4

  Place the cod fillets in the skillet and sear for 3-4 minutes until a golden crust forms, then carefully flip and cook for another 3 minutes until opaque and flaky.

• 5

  While the fish cooks, steam or lightly sauté the asparagus in a separate pan with a splash of water until tender-crisp.

• 6

  Warm the pre-cooked quinoa in a small saucepan or microwave.

• 7

  Plate the cod fillets over the fluffy quinoa and asparagus, then drizzle generously with the lemon-dill sauce.