Ingredients:
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons lemon juice
1 garlic clove, minced
3/4 teaspoon sea salt, divided
1/2 teaspoon minced fresh thyme or chives
1/4 teaspoon paprika
1/8 teaspoon crushed hot pepper flakes
2 (7-ounce) fresh cod fillets, about 3/4-inch thick (14 ounces total)
6 ounces pencil-thin asparagus spears, ends trimmed
2 tablespoons pine nuts or sliced, pan-toasted
1 tablespoon chopped fresh dill
Instructions:
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. In a small bowl, whisk together 1 tablespoon of olive oil, the lemon juice, garlic, 1/2
teaspoon of salt, the thyme, paprika, and hot pepper flakes.
3. Place the cod on the baking sheet and brush the top side only with the lemon-thyme
dressing.
4. Arrange the asparagus spears on the baking sheet around the cod. Sprinkle the
asparagus with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt and toss
to coat.
5. Roast until the cod is cooked through and flakes with a fork, and asparagus is cooked
through, about 12 minutes. Sprinkle with the pine nuts and dill and serve on the
baking sheet.
Serving suggestion: Pair with wild rice.
Serves: 2
Protein: 33g
Calories: 393