Baked Lemon Dill Cod with Roasted Asparagus and Quinoa

Ingredients

• 1.5 lbs cod fillets, about 4 fillets
• 1 lb fresh asparagus, trimmed
• 1 cup quinoa, dry
• 1 lemon, juiced
• 2 tbsp dill, fresh, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   Arrange the cod fillets and asparagus on the prepared baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper.