Lemon Butter Cod with Herbed Quinoa and Roasted Asparagus

Preheat oven to 425°F (220°C).

Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

While quinoa cooks, trim 1 bunch of asparagus by snapping off woody ends. Place on a baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Toss to coat.

Roast asparagus in the preheated oven for 12-15 minutes until tender but still crisp.

Pat 1.5 pounds cod fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add cod fillets and cook for 3-4 minutes per side until golden and cooked through. Transfer to a plate and cover to keep warm.

In the same skillet, melt 2 tablespoons butter. Add 1 finely diced shallot and cook for 2 minutes until softened.

Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

Pour in 1/4 cup white wine and simmer for 2 minutes, scraping up any browned bits from the pan.

Add the juice of 1 lemon, 1 tablespoon capers, and 2 sprigs of thyme. Simmer for 2 minutes.

Remove from heat and swirl in remaining 2 tablespoons butter until melted. Remove thyme sprigs.

Fluff the cooked quinoa with a fork. Stir in 1/4 cup chopped parsley, 2 tablespoons chopped chives, and 1 tablespoon chopped dill.

Plate by serving a portion of herbed quinoa, topped with a cod fillet. Arrange roasted asparagus alongside and spoon the lemon butter sauce over the fish.

Garnish with lemon wedges from the remaining lemon and serve immediately.