Name: Pan seared cod and lemon asparagus
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz Atlantic cod fillet, patted dry; 1/4 cup quinoa; 1/2 cup water; 7 oz asparagus, trimmed; 1 1/4 tsp extra virgin olive oil; 2 cloves garlic, minced; 2 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

449 calories

Protein: 49g; 42% of calories
Carbs: 43g; 37% of calories
Fat: 11g; 21% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the quinoa, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes until the water is absorbed.
While the quinoa simmers, heat half the olive oil in a nonstick skillet over medium-high heat. Add the asparagus and cook, tossing often, for 6 to 8 minutes until tender-crisp and lightly browned. Stir in the minced garlic and cook for 1 minute more until fragrant.
Transfer the asparagus to a plate, drizzle with the lemon juice, and season with a pinch of the salt. Wipe out the skillet.
Season the cod on both sides with the remaining salt and the black pepper. Heat the remaining oil in the same skillet over medium-high heat. Place the cod in the pan and cook for 3 to 4 minutes, flip once, and cook for 3 to 4 minutes more. Done when flakes easily and is opaque in the center, 145°F.

Nutrition

Ingredients

Instructions

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