Delicious Fish Dinner with Quinoa Avocado Salad and Roasted Cauliflower

Fish Ingredients:

White fish of your choice (I used Mahi Mahi)
1 lemon (juice and zest)
3 T butter
Salt and Pepper
1 T olive oil

Fish Directions:
Preheat oven to 350 degrees. Sprinkle salt and pepper on both sides of fish. Heat olive oil in an oven proof skillet. Add fish to skillet and cook for a couple of minutes. Then place skillet in oven and bake for 8 minutes. Remove and turn fish over. Cover with a lid and keep warm until remaining ingredients are ready. 
In a separate skillet melt butter. Add zest and juice from 1 lemon. Stir until it thickens and them remove from heat. Baste fish with glaze before serving.

Roasted Cauliflower Ingredients:
1 head cauliflower, washed and cut in florets  
2 T extra virgin olive oil 
salt and pepper

Roasted Cauliflower Directions:
Place florets in a shallow baking dish and drizzle with olive oil. Sprinkle with salt and pepper. Roast in a 500 degree F oven for 15 minutes, stirring a couple of times to evenly roast florets. 

Quinoa Avocado Salad Ingredients: (recipe from thegardengrazer.com)
1 cup dry quinoa
2 medium avocados
1 cup baby spinach, coarsely chopped
1 cup cherry tomatoes
3 green onions

For the dressing:
2 cloves garlic, minced 
2 T red wine vinegar
2 T olive oil
1/8 t salt

Directions:
Cook the quinoa according to package directions. 
Be sure to rinse with cold water before cooking. 
To make the dressing: in a small bowl whisk together ingredients and set aside.
Roughly chop the spinach and place in a large bowl.
Slice the green onions, halve the cherry tomatoes, and dice the avocado. Set aside.
When quinoa is done cooking, add it to the large bowl with spinach and toss. The heat from the quinoa will lightly wilt the spinach.
Add the dressing. Stir to combine.
Add the avocado and green onions and tomatoes, lightly toss.
Can serve warm or cold.