NUTRITION

SERVINGS

INGREDIENTS

7 oz tilapia fillets

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 cup asparagus spears

0.5 cup cooked quinoa

PREPARATION

• 1

  Pat the tilapia fillets dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.

• 2

  In a small bowl, whisk together the Greek yogurt, lemon juice, and chopped fresh dill until smooth and combined.

• 3

  Heat the olive oil in a large skillet over medium-high heat until the oil is shimmering.

• 4

  Place the tilapia in the skillet and sear for 3 to 4 minutes per side until the exterior is golden brown and the fish is flaky.

• 5

  While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender.

• 6

  Plate the tilapia over a bed of cooked quinoa, drizzle with the lemon-dill sauce, and serve alongside the steamed asparagus.