Crispy Pan-Seared Cod with Lemon-Dill Quinoa and Roasted Asparagus

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

Crispy Pan-Seared Cod with Lemon-Dill Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Cod with Lemon-Dill Quinoa and Roasted Asparagus

Enjoy a delicious, light meal featuring a crispy pan-seared cod fillet, perfectly paired with tangy lemon-dill quinoa and tender roasted asparagus. This balanced dish boasts bright citrus and herb notes while delivering a satisfying crunch and a heart-healthy profile.

Try 7 days free, then $12.99 / mo.

NUTRITION

402kcal
Protein
35.2g
Fat
17.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Roasted Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the cod fillet in the skillet and cook for about 3-4 minutes per side until the exterior is crispy and the fish is opaque in the center.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the asparagus with the remaining olive oil, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the asparagus in the oven for about 10 minutes until tender and slightly charred.

  • 6

    In a bowl, combine the cooked quinoa with lemon juice and fresh dill. Season with a little salt and pepper to taste.

  • 7

    Assemble the plate by placing the lemon-dill quinoa as a base, topping it with the crispy cod, and arranging the roasted asparagus on the side.

  • 8

    Serve immediately and enjoy your balanced, nutritious meal.

Crispy Pan-Seared Cod with Lemon-Dill Quinoa and Roasted Asparagus

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

Crispy Pan-Seared Cod with Lemon-Dill Quinoa and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Cod with Lemon-Dill Quinoa and Roasted Asparagus

Enjoy a delicious, light meal featuring a crispy pan-seared cod fillet, perfectly paired with tangy lemon-dill quinoa and tender roasted asparagus. This balanced dish boasts bright citrus and herb notes while delivering a satisfying crunch and a heart-healthy profile.

NUTRITION

402kcal
Protein
35.2g
Fat
17.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Roasted Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Place the cod fillet in the skillet and cook for about 3-4 minutes per side until the exterior is crispy and the fish is opaque in the center.

  • 4

    Meanwhile, preheat the oven to 400°F. Toss the asparagus with the remaining olive oil, salt, and pepper, then spread on a baking sheet.

  • 5

    Roast the asparagus in the oven for about 10 minutes until tender and slightly charred.

  • 6

    In a bowl, combine the cooked quinoa with lemon juice and fresh dill. Season with a little salt and pepper to taste.

  • 7

    Assemble the plate by placing the lemon-dill quinoa as a base, topping it with the crispy cod, and arranging the roasted asparagus on the side.

  • 8

    Serve immediately and enjoy your balanced, nutritious meal.