NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

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

• 2

  Trim the tough, woody ends off the asparagus spears and arrange them in a single layer on one side of the prepared baking sheet.

• 3

  Pat the cod fillets dry with a paper towel to ensure a better texture, then place them on the other side of the baking sheet.

• 4

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

• 5

  Drizzle the lemon-herb emulsion evenly over both the cod fillets and the asparagus spears, tossing the asparagus slightly to coat.

• 6

  Roast in the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.

• 7

  Divide the warm cooked quinoa between plates, top with the roasted cod and asparagus, and garnish with a sprinkle of fresh parsley.