NUTRITION

SERVINGS

INGREDIENTS

7 oz Tilapia fillets

2 tsp Avocado oil

0.25 cup Quinoa

1 cup Asparagus

2 tbsp Plain Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Ghee

PREPARATION

• 1

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

• 2

  Trim the woody ends off the asparagus and sauté in a pan with the ghee over medium heat for 5-7 minutes until tender yet vibrant.

• 3

  Pat the tilapia fillets dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder.

• 4

  Heat the avocado oil in a large skillet over medium-high heat until shimmering, then add the tilapia and sear for 3-4 minutes per side until golden and flaky.

• 5

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill to create a smooth, zesty sauce.

• 6

  Plate the cooked quinoa and asparagus, top with a tilapia fillet, and drizzle the lemon-dill sauce over the fish before serving.