NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp minced garlic

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped dill, sea salt, and black pepper until well combined.

• 3

  Place the Alaskan cod fillet on one side of the baking sheet and arrange the trimmed asparagus spears on the other side in a single layer.

• 4

  Drizzle half of the lemon-herb mixture over the cod fillet, spreading it with a brush or spoon to coat the top, then pour the remaining mixture over the asparagus and toss to coat.

• 5

  Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and crisp-tender.

• 6

  Transfer the fluffy cooked quinoa to a plate, top with the baked cod fillet, and serve the roasted asparagus alongside, drizzling any remaining juices from the pan over the fish.