Pan-Seared Cod with Quinoa and Steamed Asparagus
Delicate white fish fillet with a light lemon butter sauce, served alongside fluffy quinoa and fresh steamed asparagus with garlic
Pan-Seared Cod with Quinoa and Steamed Asparagus is a dinner recipe ready in about 37 minutes. Each serving has approximately 588 kcal, 43g protein, 57g carbs, 19g fat. It fits a high-protein diet.
Rinse quinoa under cold water and cook in vegetable broth according to package directions (typically 15 minutes). Fluff with fork.
Trim asparagus and cut into 3-inch pieces.
Bring a pot of salted water to boil and steam asparagus for 4-5 minutes until tender-crisp. Drain and set aside.
Season cod fillet with salt and pepper on both sides.
Heat olive oil in a non-stick skillet over medium-high heat.
Pan-sear cod for 4-5 minutes per side until opaque and flakes easily with a fork.
Remove cod and set aside. In the same skillet, melt butter and sauté minced garlic for 30 seconds.
Squeeze lemon juice into the pan and add fresh parsley.
Toss asparagus in the garlic lemon butter mixture.
Plate quinoa, top with cod fillet, and arrange asparagus on the side. Drizzle with remaining pan sauce.