NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

2 oz Whole wheat linguine

1 cup Asparagus spears

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the whole wheat linguine according to package directions until al dente.

• 2

  While the pasta cooks, trim the woody ends off the asparagus and cut the spears into 2-inch pieces.

• 3

  Season both sides of the tilapia fillets with sea salt, black pepper, and dried oregano.

• 4

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

• 5

  Add the tilapia to the skillet and cook for 3-4 minutes per side until golden brown and flaky.

• 6

  Remove the fish from the pan and set aside; add the asparagus and minced garlic to the same pan, sautéing for 3 minutes until tender-crisp.

• 7

  Drain the linguine and add it to the skillet with the asparagus, tossing with fresh lemon juice and chopped parsley.

• 8

  Serve the lemon-herb pasta and asparagus in a bowl, topped with the pan-seared tilapia fillets.