Step One - Toss together the fresh greens with halved cherry tomatoes and halved olives. Sprinkle it with olive oil and lemon juice. Toss well.

Step Two - Heat a skillet with olive oil, add the cod, asparagus, and pine nuts. Cook the fish and asparagus for a couple of minutes per side before flipping and continuing to cook each side evenly. Season with salt and pepper and continue to stir the pine nuts until golden brown.

Step Three - Remove from the heat and place the cod and asparagus over the greens. Evenly spread the pine nuts over everything, top with freshly chopped parsley, and enjoy!