Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

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

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

Savor the delicate flavors of seared cod paired with vibrant roasted broccoli and a zesty lemon herb quinoa. This well-balanced dinner brings a refreshing combination of seafood and healthy grains, finished with a drizzle of extra virgin olive oil for a touch of richness.

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NUTRITION

503kcal
Protein
44.7g
Fat
18.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

0.75 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley and Dill

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly with a drizzle of olive oil (reserve a few drops from the tablespoon used for searing if desired), salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the broccoli roasts, rinse and pat dry the cod fillet. Season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the majority of the olive oil. Once shimmering, add the cod fillet skin-side down (if applicable) or presentation side, and sear for about 3-4 minutes per side until golden and cooked through. Squeeze a little lemon juice over the fish during the final moments of cooking.

  • 4

    In a separate small pot, gently warm the pre-cooked quinoa. Stir in the remaining lemon juice and fresh herbs (parsley and dill) to infuse the quinoa with a bright, herbal note. Adjust seasoning with salt and pepper as needed.

  • 5

    Plate the seared cod alongside a serving of lemon herb quinoa and roasted broccoli. Drizzle any extra pan juices over the top for added flavor, and enjoy your balanced, nutrient-rich dinner.

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

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

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

Savor the delicate flavors of seared cod paired with vibrant roasted broccoli and a zesty lemon herb quinoa. This well-balanced dinner brings a refreshing combination of seafood and healthy grains, finished with a drizzle of extra virgin olive oil for a touch of richness.

NUTRITION

503kcal
Protein
44.7g
Fat
18.6g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

0.75 cup Cooked Quinoa

1 cup Roasted Broccoli

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley and Dill

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss broccoli florets lightly with a drizzle of olive oil (reserve a few drops from the tablespoon used for searing if desired), salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 2

    While the broccoli roasts, rinse and pat dry the cod fillet. Season both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add the majority of the olive oil. Once shimmering, add the cod fillet skin-side down (if applicable) or presentation side, and sear for about 3-4 minutes per side until golden and cooked through. Squeeze a little lemon juice over the fish during the final moments of cooking.

  • 4

    In a separate small pot, gently warm the pre-cooked quinoa. Stir in the remaining lemon juice and fresh herbs (parsley and dill) to infuse the quinoa with a bright, herbal note. Adjust seasoning with salt and pepper as needed.

  • 5

    Plate the seared cod alongside a serving of lemon herb quinoa and roasted broccoli. Drizzle any extra pan juices over the top for added flavor, and enjoy your balanced, nutrient-rich dinner.