Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

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

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

Enjoy a light and flavorful dinner featuring a perfectly seared cod fillet accompanied by tender steamed asparagus and a fragrant herb-infused quinoa. This dish balances delicate fish with fresh greens and a hint of zesty herbs, creating a satisfying and nutritious meal.

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NUTRITION

295kcal
Protein
42.2g
Fat
5.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (~198g)

1 cup Steamed Asparagus (~134g)

1/8 cup uncooked Quinoa (~43g)

1/2 tsp Olive Oil

1 tbsp Fresh Parsley

1 tsp Lemon Zest

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Rinse the quinoa and place it in a small pot with water. Bring to a boil, reduce the heat to low, cover, and simmer until tender and water is absorbed, about 12-15 minutes. Stir in chopped parsley and lemon zest once cooked.

  • 2

    While the quinoa is cooking, season the cod fillet with a pinch of salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1/2 teaspoon of olive oil. Once the oil shimmers, place the cod fillet in the pan and sear for about 3-4 minutes per side until the fish is opaque and flakes easily.

  • 4

    Steam the asparagus until just tender, about 4-5 minutes.

  • 5

    Plate the seared cod fillet alongside the steamed asparagus and a serving of herb quinoa. Serve immediately and enjoy.

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

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

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

Enjoy a light and flavorful dinner featuring a perfectly seared cod fillet accompanied by tender steamed asparagus and a fragrant herb-infused quinoa. This dish balances delicate fish with fresh greens and a hint of zesty herbs, creating a satisfying and nutritious meal.

NUTRITION

295kcal
Protein
42.2g
Fat
5.1g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (~198g)

1 cup Steamed Asparagus (~134g)

1/8 cup uncooked Quinoa (~43g)

1/2 tsp Olive Oil

1 tbsp Fresh Parsley

1 tsp Lemon Zest

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Rinse the quinoa and place it in a small pot with water. Bring to a boil, reduce the heat to low, cover, and simmer until tender and water is absorbed, about 12-15 minutes. Stir in chopped parsley and lemon zest once cooked.

  • 2

    While the quinoa is cooking, season the cod fillet with a pinch of salt and black pepper.

  • 3

    Heat a non-stick skillet over medium-high heat and add 1/2 teaspoon of olive oil. Once the oil shimmers, place the cod fillet in the pan and sear for about 3-4 minutes per side until the fish is opaque and flakes easily.

  • 4

    Steam the asparagus until just tender, about 4-5 minutes.

  • 5

    Plate the seared cod fillet alongside the steamed asparagus and a serving of herb quinoa. Serve immediately and enjoy.