NUTRITION

SERVINGS

INGREDIENTS

8 oz Alaskan cod fillets

1 tbsp extra virgin olive oil

0.5 cup cooked white quinoa

1 cup asparagus spears

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

• 3

  Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes until a golden crust forms, then flip and cook for another 3 minutes until the fish flakes easily.

• 4

  While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and crisp-tender.

• 5

  In a small bowl, whisk together the plain Greek yogurt, fresh lemon juice, and dried dill until smooth and creamy.

• 6

  Plate the cooked white quinoa and top with the pan-seared cod and steamed asparagus, then drizzle the lemon-dill sauce over the fish before serving.