NUTRITION

SERVINGS

INGREDIENTS

6 oz Swordfish steak

1 cup Broccoli florets

1 cup Asparagus spears

2 cup Mixed baby greens

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Dried oregano

PREPARATION

• 1

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

• 2

  In a medium bowl, toss the broccoli florets and asparagus spears with half of the olive oil, garlic powder, and a pinch of salt and pepper.

• 3

  Spread the vegetables in a single layer on the baking sheet and roast for 15 to 18 minutes until tender and slightly charred at the edges.

• 4

  While the vegetables roast, pat the swordfish steak dry with paper towels and season both sides with the dried oregano and the remaining salt and pepper.

• 5

  Heat the remaining olive oil in a cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.

• 6

  Carefully place the swordfish in the skillet and sear for 4 to 5 minutes per side until a golden-brown crust forms and the center is opaque.

• 7

  In a small bowl, whisk the fresh lemon juice with a tiny pinch of black pepper to create a light dressing for the greens.

• 8

  Toss the mixed baby greens with the lemon dressing and serve immediately alongside the hot pan-seared swordfish and roasted vegetables.