Crispy Pan-Seared Tilapia with Roasted Asparagus and Quinoa

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

Crispy Pan-Seared Tilapia with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tilapia with Roasted Asparagus and Quinoa

Enjoy a delightful, light dinner featuring perfectly pan-seared tilapia with a crispy exterior, accompanied by tender roasted asparagus and a serving of fluffy quinoa. The bright zing of lemon and subtle seasoning elevate the dish, making it a nutritious and satisfying meal.

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NUTRITION

454kcal
Protein
42.3g
Fat
20.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 Lemon wedge

Pinch Salt

Pinch Black Pepper

Pinch Garlic Powder

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PREPARATION

  • 1

    Rinse the tilapia fillet under cold water and pat dry with paper towels.

  • 2

    Season the tilapia on both sides with a pinch of salt, black pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 4

    Place the tilapia in the pan skin-side down (if applicable) and sear for about 3-4 minutes until it develops a crispy crust.

  • 5

    Flip the fillet and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.

  • 6

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with the remaining olive oil, a pinch of salt, and black pepper.

  • 7

    Spread the asparagus on a baking tray and roast in the oven for about 10-12 minutes until tender and slightly crispy on the ends.

  • 8

    If using leftover or pre-cooked quinoa, warm it up. If cooking fresh, follow package instructions to achieve a light and fluffy consistency.

  • 9

    Plate the seared tilapia alongside the roasted asparagus and a serving of quinoa.

  • 10

    Squeeze a lemon wedge over the tilapia and asparagus for a burst of brightness before serving.

Crispy Pan-Seared Tilapia with Roasted Asparagus and Quinoa

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

Crispy Pan-Seared Tilapia with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tilapia with Roasted Asparagus and Quinoa

Enjoy a delightful, light dinner featuring perfectly pan-seared tilapia with a crispy exterior, accompanied by tender roasted asparagus and a serving of fluffy quinoa. The bright zing of lemon and subtle seasoning elevate the dish, making it a nutritious and satisfying meal.

NUTRITION

454kcal
Protein
42.3g
Fat
20.2g
Carbs
27.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 Lemon wedge

Pinch Salt

Pinch Black Pepper

Pinch Garlic Powder

PREPARATION

  • 1

    Rinse the tilapia fillet under cold water and pat dry with paper towels.

  • 2

    Season the tilapia on both sides with a pinch of salt, black pepper, and garlic powder.

  • 3

    Heat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 4

    Place the tilapia in the pan skin-side down (if applicable) and sear for about 3-4 minutes until it develops a crispy crust.

  • 5

    Flip the fillet and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily with a fork.

  • 6

    Meanwhile, preheat your oven to 400°F. Toss the asparagus with the remaining olive oil, a pinch of salt, and black pepper.

  • 7

    Spread the asparagus on a baking tray and roast in the oven for about 10-12 minutes until tender and slightly crispy on the ends.

  • 8

    If using leftover or pre-cooked quinoa, warm it up. If cooking fresh, follow package instructions to achieve a light and fluffy consistency.

  • 9

    Plate the seared tilapia alongside the roasted asparagus and a serving of quinoa.

  • 10

    Squeeze a lemon wedge over the tilapia and asparagus for a burst of brightness before serving.