NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Lemon juice

1 tbsp Fresh dill

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

• 1

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

• 2

  In a small mixing bowl, whisk together the Greek yogurt, lemon juice, finely chopped fresh dill, and minced garlic until the sauce is smooth.

• 3

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

• 4

  Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes without moving them to develop a golden crust.

• 5

  Flip the fillets and add the asparagus spears to the empty spaces in the pan, cooking for another 3 to 4 minutes until the fish is opaque and the asparagus is bright green.

• 6

  Divide the warmed cooked quinoa between plates, top with the pan-seared cod and asparagus, and finish with a generous dollop of the lemon-dill sauce.