Name: Pan-Seared Snapper with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz Red snapper fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Nutrition

Per serving

489 calories

Protein: 51g; 41% of calories
Carbs: 30g; 24% of calories
Fat: 19g; 35% of calories

Instructions

Prep 10 min · Cook 15 min

Pat the snapper fillets completely dry with a paper towel and season both sides with the sea salt and black pepper.
Heat the extra virgin olive oil in a large stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.
Place the snapper in the pan skin-side down and sear for 4 minutes without moving it until the edges are golden and crisp.
Flip the fish carefully using a flexible spatula and cook for another 3 minutes until the flesh is opaque and firm.
Remove the fish from the pan and set aside; add the minced garlic and asparagus spears to the remaining oil, sautéing for 4 minutes.
Stir in the lemon juice, lemon zest, and chopped fresh parsley, tossing the asparagus to coat in the bright pan sauce.
Serve the snapper over a bed of warm cooked quinoa, topped with the lemon-herb sauce and the sautéed asparagus spears.

Nutrition

Ingredients

Instructions

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