Name: Seared cod with asparagus and quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 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 1/2 tsp extra virgin olive oil; 1/2 tsp dried parsley; 1/4 tsp garlic powder; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400F. 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. Remove from heat and let it rest, covered, for 5 minutes.
Place the asparagus on a half-sheet pan. Drizzle with a third of the olive oil and season with a pinch of the salt and pepper. Toss to coat and arrange in a single layer. Roast for 12 to 15 minutes until tender and lightly browned.
While the asparagus roasts, season the cod fillet on both sides with the dried parsley, garlic powder, and the remaining salt and pepper.
Heat the remaining olive 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 to 4 minutes more until the fish is opaque in the center and flakes easily. Done when opaque in the center and flakes easily, 145°F.
Fluff the quinoa with a fork and place on the plate with the roasted asparagus. Serve the cod alongside and drizzle the lemon juice over the fish.

Nutrition

Ingredients

Instructions

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