NUTRITION

SERVINGS

INGREDIENTS

7 oz Tilapia fillets

1 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 cup Asparagus spears

0.25 cup Cooked quinoa

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Place the tilapia fillets in the skillet and sear for 3 to 4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.

• 5

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

• 6

  Plate the tilapia over a bed of warm quinoa, drizzle with the lemon-dill sauce, and serve with the steamed asparagus on the side.