NUTRITION

SERVINGS

INGREDIENTS

7 oz Tilapia fillets

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

1 cup Asparagus spears

0.25 cup Cooked quinoa

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 with sea salt and black pepper.

• 2

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

• 3

  Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  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.

• 5

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

• 6

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

• 7

  Plate the seared tilapia alongside the quinoa and steamed asparagus, then finish by drizzling the creamy lemon-dill sauce over the fish.