NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

2 tsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tbsp Fresh parsley

1 tbsp Fresh dill

0.5 cup Cooked quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Mince the garlic cloves and finely chop the fresh parsley and dill.

• 3

  In a small bowl, whisk together 1 teaspoon of olive oil, lemon juice, lemon zest, minced garlic, parsley, and dill to create the marinade.

• 4

  Place the cod fillets on one side of the prepared baking sheet and pat them dry with a paper towel.

• 5

  Arrange the asparagus spears on the other side of the sheet, ensuring they are in a single layer.

• 6

  Drizzle the remaining 1 teaspoon of olive oil over the asparagus and season with half of the sea salt and black pepper.

• 7

  Spread the lemon-herb mixture evenly over the top of the cod fillets and season with the remaining salt and pepper.

• 8

  Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.

• 9

  Serve the baked cod and roasted asparagus alongside the warm cooked quinoa for a nutrient-dense meal.