NUTRITION

SERVINGS

INGREDIENTS

6 oz Tilapia fillets

0.5 tbsp Olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus spears and set aside.

• 3

  In a small glass bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped fresh dill until the sauce is smooth and combined.

• 4

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

• 5

  Place the tilapia fillets in the skillet and sear for 3 to 4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

• 6

  While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.

• 7

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

• 8

  Plate the tilapia over the fluffy quinoa, drizzle generously with the lemon-dill sauce, and serve with the steamed asparagus on the side.