[cooked-sharing]
Wash tilapia fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.
In a slightly greased baking pan lined with foil, arrange tilapia fillet, cherry tomatoes, and yellow bell pepper.
Brush with softened butter and sprinkle chopped garlic. Bake in a preheated 400°F oven for 12 to 15 minutes or until tilapia fillet is flaky.
Using a blender, combine yogurt, avocado, dried basil, ground sage, and lemon juice until creamy. Opt to add sweetener if desired.
On a serving platter, assemble the salad.
Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes.
Pour freshly squeezed lemon juice on Tilapia fillet.
Drizzle with dressing. Serve and enjoy!
Source: Lisa MarcAurele of Low Carb Yum.
Serving Size 6 servings
Servings 1
- Amount Per Serving
- Calories 256
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 41mg14%
- Sodium 218mg10%
- Potassium 696mg20%
- Total Carbohydrate 13g5%
- Dietary Fiber 6g24%
- Sugars 4g
- Protein 16g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Wash tilapia fillet and pat dry. Season with salt, ground black pepper, onion powder and Spanish paprika. Set aside.
In a slightly greased baking pan lined with foil, arrange tilapia fillet, cherry tomatoes, and yellow bell pepper.
Brush with softened butter and sprinkle chopped garlic. Bake in a preheated 400°F oven for 12 to 15 minutes or until tilapia fillet is flaky.
Using a blender, combine yogurt, avocado, dried basil, ground sage, and lemon juice until creamy. Opt to add sweetener if desired.
On a serving platter, assemble the salad.
Lay spinach on the entire platter and top with Tilapia fillet, avocado, cucumber, roasted yellow bell peppers, and roasted cherry tomatoes.
Pour freshly squeezed lemon juice on Tilapia fillet.
Drizzle with dressing. Serve and enjoy!
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