Mediterranean Halibut with Quinoa Pilaf and Roasted Asparagus
Delicate halibut seasoned with oregano and lemon, served with fluffy quinoa pilaf and tender roasted asparagus drizzled in olive oil — a light yet satisfying dinner rich in omega-3s, folate, and complete protein for pregnancy
Mediterranean Halibut with Quinoa Pilaf and Roasted Asparagus is a mediterranean dinner recipe ready in about 30 minutes. Each serving has approximately 690 kcal, 56g protein, 52g carbs, 31g fat. It fits a mediterranean diet.
Preheat oven to 400°F. Toss the asparagus with half the olive oil and arrange on a baking sheet.
Season the halibut lightly with dried oregano.
Bake the asparagus for 12-15 minutes until tender-crisp.
Pan-sear or bake the halibut over medium-high heat for 8-10 minutes, or until opaque and flakes easily with a fork.
Warm the cooked quinoa gently in a small pot.
Drizzle the halibut with lemon juice and the remaining olive oil.
Arrange the quinoa, halibut, and roasted asparagus on a plate and serve.
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