Pan-Seared Lemon Herb Cod Cheeks

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

Pan-Seared Lemon Herb Cod Cheeks

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Cod Cheeks

Enjoy succulent cod cheeks pan-seared with a bright lemon and herb marinade, served alongside a refreshing baby spinach salad with cherry tomatoes and creamy avocado. This dish offers a satisfying balance of lean protein and healthy fats with a burst of citrus and fresh herbs, perfect for a light yet flavorful meal.

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NUTRITION

375kcal
Protein
43.8g
Fat
22.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Cheeks

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley (chopped)

1 tbsp Fresh Dill (chopped)

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/4 Avocado

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the cod cheeks dry with a paper towel. In a small bowl, whisk together olive oil, lemon juice, chopped parsley, chopped dill, salt, and pepper.

  • 2

    Marinate the cod cheeks in the lemon herb mixture for about 10 minutes.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the cod cheeks and sear for 2-3 minutes on each side until golden and just cooked through.

  • 4

    Meanwhile, prepare the salad by placing baby spinach and cherry tomatoes in a bowl. Drizzle with any remaining lemon herb dressing and gently toss.

  • 5

    Slice the avocado and add on top of the salad. Adjust seasoning with a pinch of salt and pepper if needed.

  • 6

    Plate the seared cod cheeks alongside the fresh salad and serve immediately.

Pan-Seared Lemon Herb Cod Cheeks

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

Pan-Seared Lemon Herb Cod Cheeks

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Cod Cheeks

Enjoy succulent cod cheeks pan-seared with a bright lemon and herb marinade, served alongside a refreshing baby spinach salad with cherry tomatoes and creamy avocado. This dish offers a satisfying balance of lean protein and healthy fats with a burst of citrus and fresh herbs, perfect for a light yet flavorful meal.

NUTRITION

375kcal
Protein
43.8g
Fat
22.4g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Cheeks

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley (chopped)

1 tbsp Fresh Dill (chopped)

2 cups Baby Spinach

1/2 cup Cherry Tomatoes

1/4 Avocado

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the cod cheeks dry with a paper towel. In a small bowl, whisk together olive oil, lemon juice, chopped parsley, chopped dill, salt, and pepper.

  • 2

    Marinate the cod cheeks in the lemon herb mixture for about 10 minutes.

  • 3

    Heat a non-stick skillet over medium-high heat. Once hot, add the cod cheeks and sear for 2-3 minutes on each side until golden and just cooked through.

  • 4

    Meanwhile, prepare the salad by placing baby spinach and cherry tomatoes in a bowl. Drizzle with any remaining lemon herb dressing and gently toss.

  • 5

    Slice the avocado and add on top of the salad. Adjust seasoning with a pinch of salt and pepper if needed.

  • 6

    Plate the seared cod cheeks alongside the fresh salad and serve immediately.