NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh dill

0.5 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 3

  Carefully place the tilapia fillets 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.

• 4

  While the fish is searing, steam the asparagus spears in a steamer basket for 4 to 5 minutes until they reach a crisp-tender texture.

• 5

  Remove the cooked tilapia from the pan and set aside on a plate.

• 6

  In the same skillet, reduce heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.

• 7

  Squeeze the juice from the half lemon into the pan and stir in the freshly chopped dill to create a light pan sauce.

• 8

  Serve the tilapia over the warm cooked quinoa with the steamed asparagus on the side, drizzling the lemon-dill sauce over the fish.