NUTRITION

SERVINGS

INGREDIENTS

8 oz Cod fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and cook the dry quinoa in 0.5 cup water until all liquid is absorbed and grains are tender.

• 2

  Snap the woody ends off the asparagus and toss the spears with 0.5 tbsp olive oil, a pinch of salt, and pepper on a baking sheet.

• 3

  Roast the asparagus for 10-12 minutes until tender and slightly charred.

• 4

  Pat the cod fillets dry with paper towels and season both sides with the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until it flakes easily.

• 6

  In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and chopped dill to create the sauce.

• 7

  Serve the pan-seared cod over a bed of quinoa and roasted asparagus, finishing with a generous dollop of the creamy sauce.