Anna Maria Locke

Pan Seared Tilapia with Pineapple Salsa and Asparagus

April 2015Anna LockeComment

Happy Friday!

Oh my gosh you guys, this week has been a whirlwind. The weather is slowly starting to warm up, we are getting blasted with April showers and thunderstorms, Ben and I are heading to Cancun next week for vacation, and the days are getting longer and longer. Spring is my favorite season and I'm super excited that it's coming to Chicago so early this year! Last winter I don't think the snow melted until almost May. 

Ben is on his spring break right now so we took advantage of an extended Easter weekend to visit both of our families in central IL, and now I'm attempting to be productive but it's really hard to stay motivated when you work from home and your husband is sleeping in and watching movies in the living room all day, so I'm just embracing a slower pace too! It feels good to give myself permission to relax after spending last month so intensely focused on personal and business growth.

Anyway, after relaxing and indulging in multiple Easter dinners, pie, cake, Pinot, candy, and pizza over the past few days, my body is craving lighter and fresher foods and veggies again! Last night I whipped up this easy and delicious tilapia with tropical-inspired salsa and asparagus. Ben and I both love asparagus and I recently discovered these easy and delicious frozen steamer packs of it at Aldi! It's a new staple and perfect for spring.

This recipe is also husband approved. Ben said he'd order it at a restaurant...aka highest praise ;) It's not shown in the pictures but we served it with brown rice!

Pan Seared Tilapia with Pineapple Salsa and Asparagus

Serves 2


+ 2 tilapia filets (I used thawed frozen fish)
+ Old Bay seasoning (I almost typed Old Spice. Do not use Old Spice.)
+ 2 tsp coconut oil
+ 1 bunch fresh or frozen asparagus
+ cooked brown rice for serving (not pictured...because I ate it straight out of the pot haha)

For salsa

+ 1 cup finely chopped fresh or canned pineapple
+ 1/2 cucumber, peeled and diced
+ 1 medium tomato, diced
+ 1/4 c cilantro, chopped
+ juice of 1 lime


Combine salsa ingredients in a bowl and set aside to marinate while you cook the asparagus and fish.

Steam the asparagus or microwave until cooked.

Season tilapia liberally with Old Bay (or your favorite seasonings!). Preheat a large skillet, swirl in the coconut oil, and pan fry the fish for 2-3 minutes per side or until cooked through.

Assemble and serve with brown rice! Easy peasy beautiful.

(1 red, 1 green, 1 purple, 1 yellow for rice on the 21 Day Fix)

Have a wonderful weekend!! Do you have any fun plans?

xo Anna