Name: Seared cod with asparagus
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 5 oz asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 2 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

429 calories

Protein: 46g; 42% of calories
Carbs: 39g; 35% of calories
Fat: 12g; 23% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
On a half-sheet pan, toss the asparagus with half the olive oil, a pinch of the salt, and a pinch of the pepper. Spread in a single layer and roast for 12 minutes until tender.
Season the cod on both sides with the remaining salt, the pepper, and the garlic powder. While the asparagus roasts, let the cooked quinoa rest off the heat, covered, for 5 minutes.
Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the cod and cook for 4 minutes. Flip carefully and cook for 3 minutes more until the fish is opaque. Done when flakes easily, 145°F.
Fluff the quinoa with a fork. Drizzle the lemon juice over the roasted asparagus. Serve the cod alongside the asparagus and quinoa.

Nutrition

Ingredients

Instructions

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