Fun & Fresh Spring Dinner: Bright Citrus Salad, Lemon Butter Asparagus, and Chimichurri Cod

Bright Citrus Salad:

1. Grab 2 blood oranges and peel or cut off the outer layer. Thinly slice and arrange on a serving plate.
2. Then, thinly slice some radishes until you have about 1/4 a cup and arrange on the serving plate.
3. Next, thinly slice some fennel until you have about 1/4 a cup and sprinkle on top.
4. Add a ball of burrata to the center.
5. Top with the juice of 1 lime, a drizzle of olive oil, flaky salt, pepper, and lime zest.

Lemon Butter Asparagus:

1. Grab about 20 stalks of asparagus and cut off the bottom 1/4.
2. Add to a cast iron skillet on medium-high heat with 1 tbsp of butter.
3. Sear until golden and cooked through (about 6-7 minutes) moving it around on the pan pretty consistently. Add the juice of 1/2 lemon about halfway through.
4. For the whipped feta, add 1/4 cup of feta, 1 tbsp of olive oil, 2 tbsp of milk, and a pinch of salt to a food processor and blend until smooth.
5. Grab a serving plate and spread the whipped feta. Place the asparagus on top.
6. Top with crushed pistachio, flaky salt, a drizzle of olive oil, and lemon zest.

Chimichurri Cod:

1. Rinse and pat dry 3 cod filets.
2. Sear in a cast iron skillet on high with olive oil. Cook each side for 3 minutes!
3. Serve topped with chimichurri (you can use your favorite recipe or store-bought).