Grilled Cod with Quinoa and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Cod with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Cod with Quinoa and Roasted Asparagus

Enjoy a delicate, well-balanced lunch featuring succulent grilled cod paired with fluffy quinoa and perfectly roasted asparagus. Finished with a luxurious garnish of fish eggs, this dish offers a delightful mix of textures and flavors, melding the sea’s bounty with earthy grains and a hint of citrus freshness.

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NUTRITION

355kcal
Protein
35.2g
Fat
10.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cod Fillet

0.75 cup cooked Quinoa

6 Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Fish Eggs (Caviar)

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the cod fillet lightly with salt and pepper. Optionally, add a squeeze of lemon for extra brightness.

  • 3

    Place the cod on the grill and cook for approximately 4-5 minutes per side until the fish flakes easily with a fork.

  • 4

    While the cod is grilling, cook the quinoa according to package instructions or warm pre-cooked quinoa on the stovetop.

  • 5

    Toss the asparagus spears in olive oil, sprinkle with a pinch of salt, and roast in an oven preheated to 400°F for about 10 minutes until tender and charred at the edges.

  • 6

    Plate the quinoa as a base, layer with the grilled cod, and arrange the roasted asparagus alongside.

  • 7

    Garnish the dish with a tablespoon of fish eggs, adding a burst of briny flavor to finish.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Cod with Quinoa and Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Cod with Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Grilled Cod with Quinoa and Roasted Asparagus

Enjoy a delicate, well-balanced lunch featuring succulent grilled cod paired with fluffy quinoa and perfectly roasted asparagus. Finished with a luxurious garnish of fish eggs, this dish offers a delightful mix of textures and flavors, melding the sea’s bounty with earthy grains and a hint of citrus freshness.

NUTRITION

355kcal
Protein
35.2g
Fat
10.9g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cod Fillet

0.75 cup cooked Quinoa

6 Asparagus Spears

1 teaspoon Olive Oil

1 tablespoon Fish Eggs (Caviar)

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the cod fillet lightly with salt and pepper. Optionally, add a squeeze of lemon for extra brightness.

  • 3

    Place the cod on the grill and cook for approximately 4-5 minutes per side until the fish flakes easily with a fork.

  • 4

    While the cod is grilling, cook the quinoa according to package instructions or warm pre-cooked quinoa on the stovetop.

  • 5

    Toss the asparagus spears in olive oil, sprinkle with a pinch of salt, and roast in an oven preheated to 400°F for about 10 minutes until tender and charred at the edges.

  • 6

    Plate the quinoa as a base, layer with the grilled cod, and arrange the roasted asparagus alongside.

  • 7

    Garnish the dish with a tablespoon of fish eggs, adding a burst of briny flavor to finish.

  • 8

    Serve immediately and enjoy your balanced, flavorful lunch.