NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

0.25 cup non-fat plain Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

1 cup asparagus spears

0.5 cup cooked quinoa

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Pat the cod 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, lemon juice, minced garlic, and chopped fresh dill until smooth.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus until tender-crisp, then remove and set aside.

• 4

  Add the remaining olive oil to the same skillet and place the cod fillets in the pan.

• 5

  Sear the cod for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.

• 6

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

• 7

  Plate the cod alongside the quinoa and asparagus, then drizzle the lemon-dill sauce over the fish before serving.