Nutrition Facts

Serving Size½ of recipe
Total Fat12 g
Saturated Fat2 g
Sodium396 mg
Total Carbohydrate12 g
Dietary Fiber4 g
Protein34 g

Servings and Times


Ingredients and Preparation

Mixed green salad2 cups
Scallions, thoroughly rinsed and chopped2
Medium tomato, sliced1
Yellow bell pepper, sliced½
Asparagus spears, ends trimmed10-12
Olive oil2 teaspoons
Cod filet (or other white fish)¾ pound
Salt¼ teaspoon
Fresh ground pepper to taste
Balsamic vinaigrette dressing2 tablespoons
  1. Directions
  2. Portion the salad greens, scallions, tomatoes, and bell peppers onto two plates.
  3. 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.
  4. Add the cod to the skillet and cook for 3-4 minutes on each side, or until cooked through. Season with salt and pepper.
  5. Cut fish into a few smaller pieces. Arrange the fish and asparagus over the salads. Top with balsamic vinaigrette.