Lemon Pepper Tilapia + Spring Arugula Salad & Garlic Herb Croutons
A simple spring weeknight dinner recipe for lemon pepper tilapia with a fresh arugula salad and homemade gluten-free, dairy-free garlic herb croutons! Ready in 20 minutes or less so you have time to sit down and enjoy!
- Yield: 2 1x
- Category: Main
- Cuisine: American
Ingredients
Scale
- 2 Tilapia Fillets
- 2 Tsp Fresh Lemon Zest
- 1 Tsp Fresh Lemon Juice
- 1/2 Tsp Black Pepper
- 1 Tsp Dried Dill
- 1 Tsp Dried Parsley
- Croutons:
- 2 Slices Gluten-Free "Rye" Style Bread (cubed)
- 1 Tsp Lemon Juice
- 1 Tsp Dried Parsely
- 1/2 Tsp Minced Garlic
- Salad:
- 1 Large Carrot
- 4 Cups Arugula
- 1/2 Cup Sliced Yellow Bell Pepper
- 1/2 Cup Chopped Hearts of Palm
- Zest of 1 Lemon
- Juice of 1/2 Lemon
- Lemon Slices (to serve)
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the cubed bread, lemon juice, parsley, and garlic, mix.
- Lightly season the Tilapia fillets with the lemon zest, juice, pepper, and dried herbs before baking for about 15-18 minutes until fish is done.
- In the meantime, shave the carrot into long thin strands using a vegetable peeler, combine all veggies and lemon zest & juice in a large bowl, toss.
- Once everything is done, divide the salad and croutons onto two plates, then top each plate with a tilapia fillet and lemon slices if desired.
Nutrition
- Serving Size: 1