NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

PREPARATION

• 1

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

• 2

  Place the cod fillet and the trimmed asparagus spears on the prepared baking sheet in a single layer.

• 3

  In a small bowl, whisk together the extra virgin olive oil, garlic powder, sea salt, and black pepper.

• 4

  Drizzle the oil mixture evenly over both the cod and the asparagus, using a brush to ensure the fish is well-coated.

• 5

  Slice half of the lemon into thin rounds and place them directly on top of the cod fillet.

• 6

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

• 7

  While the fish bakes, warm the pre-cooked quinoa in a small saucepan or microwave.

• 8

  Plate the fluffy quinoa, top with the roasted asparagus and cod, and garnish with freshly chopped parsley.