NUTRITION

SERVINGS

INGREDIENTS

8 oz Flounder fillets

1 cup Asparagus spears

0.25 cup Dry quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a small saucepan, combine the dry quinoa with 0.5 cup of water, bring to a boil, then reduce heat and simmer covered for 15 minutes until fluffy.

• 3

  Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.

• 4

  Pat the flounder fillets dry with a paper towel and place them on the other side of the baking sheet.

• 5

  In a small bowl, whisk together the olive oil, minced garlic, juice from the lemon, sea salt, and black pepper.

• 6

  Drizzle the lemon-garlic mixture evenly over both the flounder fillets and the asparagus spears.

• 7

  Bake in the oven for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

• 8

  Fluff the cooked quinoa with a fork and plate it alongside the roasted asparagus and flounder fillets.

• 9

  Garnish the entire dish with freshly chopped parsley and an extra squeeze of lemon if desired.