NUTRITION

SERVINGS

INGREDIENTS

8 oz cod fillet

1 tbsp extra virgin olive oil

0.25 cup plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

• 1

  Pat the cod fillets dry with a paper towel and season both sides with half of the sea salt, black pepper, and garlic powder.

• 2

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

• 3

  Heat half of the olive oil in a large non-stick skillet over medium-high heat.

• 4

  Add the asparagus to the skillet and sauté for 5-7 minutes until tender-crisp and slightly charred, then remove and set aside.

• 5

  Add the remaining olive oil to the same skillet and place the cod fillets in the pan.

• 6

  Sear the cod for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  Warm the pre-cooked quinoa in a small pot or microwave.

• 8

  Plate the cod over the quinoa and asparagus, then drizzle the creamy lemon-dill sauce over the fish before serving.