Garlic Butter Tilapia Spinach Salad

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!