YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Roasted Asparagus and Quinoa
Pan-seared tilapia fillets served over fluffy quinoa and oven-roasted asparagus, finished with a squeeze of fresh lemon for a bright, zesty flavor.
INGREDIENTS
5 ounces Tilapia Fillet
0.5 cup Cooked Quinoa
1 cup Asparagus spears
0.5 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Trim the woody ends off the asparagus and place them on the baking sheet, drizzling with half of the olive oil and a pinch of sea salt.
Roast the asparagus for 12-15 minutes until tender and slightly charred.
While asparagus roasts, pat the tilapia fillets dry with a paper towel and season both sides with salt, pepper, and optional garlic powder.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the tilapia for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the quinoa and roasted asparagus alongside the seared tilapia.
Drizzle the entire dish with fresh lemon juice before serving.