NUTRITION

SERVINGS

INGREDIENTS

3.5 oz Tilapia fillets

1 tbsp Almond flour

0.5 tbsp Grated parmesan cheese

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Avocado oil

0.13 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tsp Lemon juice

1 tsp Dijon mustard

1 cup Asparagus spears

0.5 tsp Olive oil

0.25 cup Cooked quinoa

PREPARATION

• 1

  Preheat your air fryer to 400°F (200°C).

• 2

  In a shallow dish, combine the almond flour, grated parmesan cheese, garlic powder, 0.125 tsp sea salt, and 0.125 tsp black pepper.

• 3

  Pat the tilapia fillets completely dry with paper towels, then press each side into the almond flour mixture until evenly coated.

• 4

  Lightly brush or spray the coated fillets with avocado oil to ensure a golden finish.

• 5

  Place the tilapia in the air fryer basket in a single layer and cook for 8-10 minutes, flipping halfway through, until the fish flakes easily with a fork.

• 6

  While the fish cooks, toss the asparagus spears with olive oil and the remaining salt and pepper, then roast in the air fryer during the last 5 minutes or in a separate pan until tender-crisp.

• 7

  In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and Dijon mustard to create the sauce.

• 8

  Serve the crispy tilapia fillets over a bed of warm quinoa with the roasted asparagus on the side and a generous dollop of lemon-dill sauce.