Lemon-Dill Fish with Quinoa and Asparagus

465 kcal · Protein 47 g · 25 min

Calories
465
Protein
47 g
Carbs
40 g
Fat
13 g

Per portion · Time: 25 min

  • Gluten-free
  • Lactose-free

Ingredients (1 portion)

  • white fish fillet200 g
  • quinoa (dry)50 g
  • asparagus200 g
  • olive oil8 g

Steps

  1. Rinse the quinoa and cook it in salted water for 15 minutes. Heat the oven to 220 °C (425 °F).
  2. Place the white fish and asparagus on a sheet pan, drizzle with the olive oil and season with dill, lemon zest and salt.
  3. Roast for 10–12 minutes and serve over the quinoa with a squeeze of lemon.

Dinner