Name: Pan-seared cod with lemon asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lb Atlantic cod fillets, patted dry; 2/3 cup quinoa; 1 cup water; 9 oz asparagus, trimmed; 1 1/2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp lemon zest; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder

Nutrition

Per serving

904 calories

Protein: 90g; 39% of calories
Carbs: 80g; 34% of calories
Fat: 28g; 27% of calories

Instructions

Prep 15 min · Cook 20 min

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

Nutrition

Ingredients

Instructions

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