Serving Size ½ of recipe
Total Fat 12 g
Saturated Fat 2 g
Sodium 396 mg
Total Carbohydrate 12 g
Dietary Fiber 4 g
Protein 34 g
Ingredients and Preparation
Mixed green salad 2 cups
Scallions, thoroughly rinsed and chopped 2
Medium tomato, sliced 1
Yellow bell pepper, sliced ½
Asparagus spears, ends trimmed 10-12
Olive oil 2 teaspoons
Cod filet (or other white fish) ¾ pound
Salt ¼ teaspoon
Fresh ground pepper to taste
Balsamic vinaigrette dressing 2 tablespoons
- Portion the salad greens, scallions, tomatoes, and bell peppers onto two plates.
- Heat olive oil in a large nonstick skillet over medium heat. Add the asparagus and cook for about 10 minutes, until tender. Remove and set aside.
- Add the cod to the skillet and cook for 3-4 minutes on each side, or until cooked through. Season with salt and pepper.
- Cut fish into a few smaller pieces. Arrange the fish and asparagus over the salads. Top with balsamic vinaigrette.