Seared Cod with Steamed Asparagus 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 Steamed Asparagus and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

Delight in a lightly seared cod fillet served alongside tender steamed asparagus and a zesty lemon herb quinoa. This well-balanced plate offers a refreshing burst of citrus and herb-infused quinoa that perfectly complements the delicate flavor of cod. An ideal dinner choice that’s both clean and nutrient-dense, celebrating simplicity and seasonality.

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NUTRITION

304kcal
Protein
43.3g
Fat
3.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1/4 medium Lemon

2 tablespoons Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

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PREPARATION

  • 1

    Pat the cod fillet dry and season both sides lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat. Once hot, place the cod fillet in the pan and sear for about 3 minutes on each side, until a golden crust forms and the fish flakes easily.

  • 3

    Meanwhile, steam the asparagus until tender, about 4-5 minutes. Avoid overcooking to retain a crisp texture.

  • 4

    Prepare the lemon herb quinoa by fluffing the pre-cooked quinoa in a bowl. Add freshly squeezed lemon juice (from about a quarter of a lemon) and mix in finely chopped parsley and dill.

  • 5

    Plate the seared cod alongside the steamed asparagus and a serving of lemon herb quinoa. Garnish with additional herbs if desired and serve immediately.

Seared Cod with Steamed Asparagus 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 Steamed Asparagus and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

Delight in a lightly seared cod fillet served alongside tender steamed asparagus and a zesty lemon herb quinoa. This well-balanced plate offers a refreshing burst of citrus and herb-infused quinoa that perfectly complements the delicate flavor of cod. An ideal dinner choice that’s both clean and nutrient-dense, celebrating simplicity and seasonality.

NUTRITION

304kcal
Protein
43.3g
Fat
3.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1/4 medium Lemon

2 tablespoons Fresh Herbs (Parsley & Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Pat the cod fillet dry and season both sides lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet over medium-high heat. Once hot, place the cod fillet in the pan and sear for about 3 minutes on each side, until a golden crust forms and the fish flakes easily.

  • 3

    Meanwhile, steam the asparagus until tender, about 4-5 minutes. Avoid overcooking to retain a crisp texture.

  • 4

    Prepare the lemon herb quinoa by fluffing the pre-cooked quinoa in a bowl. Add freshly squeezed lemon juice (from about a quarter of a lemon) and mix in finely chopped parsley and dill.

  • 5

    Plate the seared cod alongside the steamed asparagus and a serving of lemon herb quinoa. Garnish with additional herbs if desired and serve immediately.