NUTRITION

SERVINGS

INGREDIENTS

8 oz Tilapia fillets

1 cup Asparagus

0.25 cup Quinoa

0.5 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Minced garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slice Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  Prepare the quinoa by combining 0.25 cup dry quinoa with 0.5 cup water in a small saucepan; bring to a boil, then simmer covered for 15 minutes until fluffy.

• 3

  Trim the tough, woody ends off the asparagus spears and arrange them on one half of the prepared baking sheet.

• 4

  Pat the tilapia fillets dry with a paper towel to ensure a better texture and place them on the other half of the baking sheet.

• 5

  In a small glass bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

• 6

  Drizzle the herb mixture over the tilapia and asparagus, using a brush or your hands to ensure everything is evenly coated.

• 7

  Top the tilapia fillets with the fresh lemon slices to infuse the fish with bright citrus notes while it cooks.

• 8

  Bake in the center rack for 12 to 15 minutes, or until the tilapia is opaque and flakes easily with a fork.

• 9

  Divide the cooked quinoa between plates and top with the roasted asparagus and lemon-herb tilapia fillets.