Pan-Seared Cod with Quinoa and Roasted Asparagus
Delicate white fish with a light lemon finish, served alongside fluffy quinoa and tender roasted asparagus. A lean, elegant dinner that delivers complete protein and complex carbohydrates in a light, satisfying meal.
Pan-Seared Cod with Quinoa and Roasted Asparagus is a dinner recipe ready in about 30 minutes. Each serving has approximately 449 kcal, 36g protein, 48g carbs, 16g fat. It fits a high-protein diet.
Bring water to a boil and cook the quinoa according to package directions until fluffy
While quinoa cooks, preheat oven to 200°C
Toss the asparagus with a small amount of olive oil and arrange on a baking sheet
Roast asparagus for 10-12 minutes until tender and lightly caramelized
Heat remaining olive oil in a skillet over medium-high heat
Pat the cod dry and place skin-side down in the hot skillet
Cook for 4-5 minutes until the skin is crispy, then flip and cook another 3-4 minutes until cooked through
Squeeze fresh lemon juice over the cod
Fluff the quinoa with a fork and divide among plates
Arrange the cod and roasted asparagus alongside the quinoa
Serve immediately
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