What you’ll need:
1 lb tilapia fillets Pinch ground cumin
1 tsp smoked paprika Salt and pepper to taste 2 Tbsp Dijon mustard Coconut oil spray or olive oil 1 bunch of asparagus, woody ends removed 1/3 cup almonds, finely chopped 1 garlic clove, minced Fresh lemon juice, for serving
How to make it:
1. Preheat oven to 350F. Season tilapia fillets with cumin, smoked paprika, sea salt, and pepper. Gently massage the seasoning to completely cover the fish. Rub the Dijon into the fish and sprinkle each fillet with almonds until evenly covered.
2. In a large skillet, heat coconut oil spray or olive oil over medium-high. Add the tilapia and cook until well seared on each side, about 2 minutes per side. Transfer the skillet to the oven with the tilapia to bake until the fish is cooked through, about 5 minutes.
3. In a separate large skillet, heat coconut oil spray or olive oil over medium-high. Add the asparagus and garlic. Cook until the asparagus is al dente, 8 to 10 minutes. Season to taste with salt and pepper.
4. Once the asparagus is finished, put it on a plate and then top with the baked tilapia. For added flavor if desired, top with lemon juice. Makes 2 servings.
Nutrition information per serving: 309 calories, 38 grams (g) protein, 8 g carbs (4 g fiber), 13 g fat
