NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

1 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

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

• 2

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

• 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 skillet and sear for 3 to 4 minutes until a golden-brown crust forms.

• 5

  Flip the fillets and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the fish cooks, lightly steam or roast the asparagus spears until they reach a vibrant green, tender-crisp texture.

• 7

  Plate the cod over a bed of warm cooked quinoa, topping the fish with a generous dollop of the lemon-dill sauce.