Seared Cod with Roasted Broccoli and Lemon 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Quinoa

Enjoy a bright, flavorful plate featuring seared cod paired with tender roasted broccoli and a zesty lemon quinoa. This balanced meal brings delicate fish, crisp vegetables, and tangy quinoa together in a delightful interplay of textures and vibrant summer flavors.

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NUTRITION

421kcal
Protein
44.1g
Fat
8.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Broccoli

3/4 cup Cooked Quinoa

1 tsp Olive Oil

1/2 Lemon (juiced)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Toss the broccoli with half the olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, season the cod fillet with salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, add the cod and sear for about 3 minutes per side, or until golden brown and cooked through. A squeeze of lemon over the fish during the last minute of cooking enhances its flavor.

  • 5

    In a bowl, combine the cooked quinoa with a squeeze of fresh lemon juice and a pinch of salt.

  • 6

    Plate the seared cod alongside the roasted broccoli and lemon quinoa. Serve immediately and enjoy your vibrant, balanced meal.

Seared Cod with Roasted Broccoli and Lemon 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Quinoa

Enjoy a bright, flavorful plate featuring seared cod paired with tender roasted broccoli and a zesty lemon quinoa. This balanced meal brings delicate fish, crisp vegetables, and tangy quinoa together in a delightful interplay of textures and vibrant summer flavors.

NUTRITION

421kcal
Protein
44.1g
Fat
8.7g
Carbs
42.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Broccoli

3/4 cup Cooked Quinoa

1 tsp Olive Oil

1/2 Lemon (juiced)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Toss the broccoli with half the olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, season the cod fillet with salt and pepper.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, add the cod and sear for about 3 minutes per side, or until golden brown and cooked through. A squeeze of lemon over the fish during the last minute of cooking enhances its flavor.

  • 5

    In a bowl, combine the cooked quinoa with a squeeze of fresh lemon juice and a pinch of salt.

  • 6

    Plate the seared cod alongside the roasted broccoli and lemon quinoa. Serve immediately and enjoy your vibrant, balanced meal.