NUTRITION

SERVINGS

INGREDIENTS

7.25 oz Cod fillets

6.5 oz Asparagus

0.25 cup Quinoa

0.5 tbsp Olive oil

0.5 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Rinse the quinoa under cold water, then combine it in a small pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until fluffy.

• 3

  Trim the woody ends off the asparagus and place the spears on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of sea salt and black pepper.

• 4

  Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred at the tips.

• 5

  Pat the cod fillets dry with paper towels. Season both sides evenly with the smoked paprika, remaining sea salt, and black pepper.

• 6

  Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once the pan is hot, add the cod fillets and sear for 3 to 4 minutes per side until golden and opaque.

• 7

  In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and minced garlic.

• 8

  Plate the cod alongside the roasted asparagus and quinoa, then drizzle the lemon-garlic mixture over the fish and vegetables before serving.