Name: Seared cod with lemon and 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; 7 oz green asparagus, trimmed; 1 1/2 tsp extra virgin olive oil; 1 tbsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

448 calories

Protein: 48g; 42% of calories
Carbs: 41g; 35% of calories
Fat: 12g; 23% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 15 min

Preheat the oven to 400°F. In a small pot, combine the quinoa, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
Place the asparagus on a half-sheet pan. Drizzle with half the olive oil and a pinch of salt and pepper. Toss to coat and spread in a single layer. Roast for 10 to 12 minutes until tender.
Season the cod with salt and pepper. Heat the remaining oil in a 12-inch nonstick skillet over medium-high heat. Add the cod and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes more. Done when opaque and flakes easily, 145°F.
Fluff the quinoa with a fork and plate it alongside the roasted asparagus and seared cod. Drizzle the lemon juice over the fish and vegetables.

Nutrition

Ingredients

Instructions

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