NUTRITION

SERVINGS

INGREDIENTS

5 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus

1 tbsp Olive oil

2 tbsp Greek yogurt

1 tsp Dijon mustard

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

• 1

  Prepare the quinoa according to package directions or use pre-cooked quinoa warmed through.

• 2

  Pat the cod fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

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

• 4

  Heat the olive oil in a medium skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

• 5

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

• 6

  Steam the asparagus spears in a separate pan with a splash of water for 4 minutes until they are bright green and tender.

• 7

  Serve the seared cod over the bed of fluffy quinoa with the asparagus on the side, and finish by drizzling the creamy lemon-dill sauce over the fish.