Sheet Pan Lemon-Roasted Fish and Asparagus
Avocado-Citrus Salad
Ingredients
- 1½ cups long grain white rice
- 3 Tbsp olive oil
- 3 Tbsp butter, melted
- 4 cloves garlic, minced
- 2 lemons, thinly sliced
- 2 lb tilapia fillets
- 1 lb asparagus, trimmed
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp chopped fresh basil
Instructions
- Preheat oven to 400°F. Cook rice according to package directions.
- Meanwhile, whisk together oil, butter, and garlic in a small bowl. Arrange lemon slices in a single layer on a foil-lined rimmed baking sheet. Arrange fish and asparagus over lemons; sprinkle with salt and pepper. Drizzle with oil mixture.
- Bake 10 to 15 minutes or until fish flakes with a fork and asparagus is crisp-tender. Sprinkle with basil, and serve over rice.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 Tbsp lime juice
- 1 tsp honey
- 1 (20-oz) jar refrigerated citrus segments
- 2 avocados, sliced
Side Dish Instructions
- Whisk together oil, lime juice, and honey in a bowl. Add citrus sections and avocado; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
455
|
186
|
641
|
| Fat (g) | 16 | 14 | 30 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 35 | 2 | 37 |
| Carb (g) | 43 | 16 | 59 |
| Fiber (g) | 2 | 5 | 7 |
| Sodium (mg) | 321 | 11 | 332 |
| T. Sugs (g) | 1 | 10 | 11 |
| A. Sugs (g) | 0 | 1 | 1 |
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