Saffron-Spiced Seafood and Rice Skillet

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

Saffron-Spiced Seafood and Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Seafood and Rice Skillet

Savor the aromatic blend of saffron-infused olive oil dancing with succulent shrimp and flaky cod, nestled on a bed of warm, nutty brown rice and bright red bell peppers, finished off with fresh spinach and a hint of garlic. This skillet dish delivers a delightful depth of flavor with a beautiful medley of colors that makes every bite as pleasing to the eye as it is to the palate.

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NUTRITION

326kcal
Protein
36.9g
Fat
7.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Shrimp (85g)

3 oz Cod Fillet (85g)

1/2 cup Cooked Brown Rice (100g)

1 cup Fresh Spinach (30g)

1/4 cup Red Bell Pepper (40g)

1 tsp Olive Oil (5g)

1 Garlic Clove (3g)

Pinch Saffron Threads

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add minced garlic and a pinch of saffron threads to the oil, stirring for about 30 seconds until aromatic.

  • 3

    Add the cod fillet pieces and shrimp to the skillet, cooking for 2-3 minutes per side until just opaque.

  • 4

    Stir in the red bell pepper and cook for an additional minute to soften slightly.

  • 5

    Fold in the cooked brown rice and fresh spinach, allowing the spinach to wilt as you gently mix everything together.

  • 6

    Season with salt and black pepper to taste.

  • 7

    Transfer the skillet contents to a plate and serve warm, enjoying the fragrant and colorful medley.

Saffron-Spiced Seafood and Rice Skillet

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

Saffron-Spiced Seafood and Rice Skillet

YOUR SOLIN GENERATED RECIPE

Saffron-Spiced Seafood and Rice Skillet

Savor the aromatic blend of saffron-infused olive oil dancing with succulent shrimp and flaky cod, nestled on a bed of warm, nutty brown rice and bright red bell peppers, finished off with fresh spinach and a hint of garlic. This skillet dish delivers a delightful depth of flavor with a beautiful medley of colors that makes every bite as pleasing to the eye as it is to the palate.

NUTRITION

326kcal
Protein
36.9g
Fat
7.1g
Carbs
26.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Shrimp (85g)

3 oz Cod Fillet (85g)

1/2 cup Cooked Brown Rice (100g)

1 cup Fresh Spinach (30g)

1/4 cup Red Bell Pepper (40g)

1 tsp Olive Oil (5g)

1 Garlic Clove (3g)

Pinch Saffron Threads

Salt and Black Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a skillet over medium heat.

  • 2

    Add minced garlic and a pinch of saffron threads to the oil, stirring for about 30 seconds until aromatic.

  • 3

    Add the cod fillet pieces and shrimp to the skillet, cooking for 2-3 minutes per side until just opaque.

  • 4

    Stir in the red bell pepper and cook for an additional minute to soften slightly.

  • 5

    Fold in the cooked brown rice and fresh spinach, allowing the spinach to wilt as you gently mix everything together.

  • 6

    Season with salt and black pepper to taste.

  • 7

    Transfer the skillet contents to a plate and serve warm, enjoying the fragrant and colorful medley.