Creamy Chimichurri Steak Wrap

Lemon-Dill Baked Cod with Quinoa & Asparagus

SERVINGS: 2 PREP TIME: 10 MINUTES COOKING TIME: 15 MINUTES INGREDIENTS 10 oz [280 g] Cod (2 Fillets) 2 tbsp [28 g] Lemon Juice 1 sprigs [0.2 g] Dill (Chopped) 0.5 cup [85 g] Quinoa (uncooked) 1 bundle [100 g] Asparagus (Trimmed) 2 tbsp [28 g] Avocado Oil (Divided) 2 dash [1.25 ml] Kosher Salt (Divided) 1 dash [0.1 g] Black Pepper DIRECTIONS Cook the quinoa according to the package instructions. Preheat the oven to 400°F (204°C). Toss the asparagus with half of the avocado oil and half the kosher salt. Spread it in a single layer on a baking sheet. Roast for 5 minutes.Reduce the oven temperature to 375°F (190°C). Place the cod fillets in a baking dish and drizzle with the remaining avocado oil and all of the lemon juice. Sprinkle with chopped dill, half the kosher salt, and black pepper. Place the cod in the oven with the asparagus and bake both for 12–15 minutes, or until the cod flakes easily with a fork and the asparagus is tender-crisp. Serve the baked cod with the cooked quinoa and roasted asparagus. Drizzle with extra avocado oil before serving, if desired. NUTRITION INFO Calories : 415 Fat : 19.32 g Carbs : 30.63 g Protein : 32.03 g Fiber : 3.93 g Sugar : 0.15 g