NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillets

0.25 cup dry quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp fresh dill

0.5 medium lemon

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Rinse the quinoa under cold water and cook in a small pot with a half cup of water until all liquid is absorbed and the grains are fluffy.

• 2

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

• 3

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

• 4

  Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 5

  While the fish cooks, steam the asparagus spears for 4-5 minutes until they are tender yet retain a vibrant green snap.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, lemon zest, finely chopped fresh dill, and minced garlic to create the sauce.

• 7

  Divide the cooked quinoa and steamed asparagus between plates, top with a cod fillet, and finish with a generous dollop of the lemon-dill sauce.