Seared Cod with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Savor the delicate flavors of seared cod paired with perfectly roasted broccoli and nutty quinoa, accented by a bright squeeze of lemon and a crisp side salad. This dish delivers a refreshing seafood experience with clean, satisfying ingredients that celebrate both taste and nutrition.

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NUTRITION

420kcal
Protein
39.5g
Fat
17.6g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tbsp Olive Oil

1 cup Broccoli Florets

1/2 cup cooked Quinoa

1 cup Mixed Greens

1/4 cup Cherry Tomatoes

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets lightly with a pinch of salt and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, rinse the quinoa and cook according to package instructions if not already prepared.

  • 4

    Season the cod fillet with salt and pepper. Heat the olive oil in a skillet over medium-high heat.

  • 5

    Place the cod fillet in the hot skillet and sear for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

  • 6

    While the cod finishes cooking, prepare a simple side salad by tossing the mixed greens and cherry tomatoes in a bowl. Squeeze the lemon wedge over the salad to add brightness.

  • 7

    Plate the seared cod with a serving of roasted broccoli and 1/2 cup of cooked quinoa. Serve the fresh salad on the side for a balanced, flavorful meal.

Seared Cod with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Savor the delicate flavors of seared cod paired with perfectly roasted broccoli and nutty quinoa, accented by a bright squeeze of lemon and a crisp side salad. This dish delivers a refreshing seafood experience with clean, satisfying ingredients that celebrate both taste and nutrition.

NUTRITION

420kcal
Protein
39.5g
Fat
17.6g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tbsp Olive Oil

1 cup Broccoli Florets

1/2 cup cooked Quinoa

1 cup Mixed Greens

1/4 cup Cherry Tomatoes

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli florets lightly with a pinch of salt and pepper. Spread them out on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly crispy.

  • 3

    Meanwhile, rinse the quinoa and cook according to package instructions if not already prepared.

  • 4

    Season the cod fillet with salt and pepper. Heat the olive oil in a skillet over medium-high heat.

  • 5

    Place the cod fillet in the hot skillet and sear for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork.

  • 6

    While the cod finishes cooking, prepare a simple side salad by tossing the mixed greens and cherry tomatoes in a bowl. Squeeze the lemon wedge over the salad to add brightness.

  • 7

    Plate the seared cod with a serving of roasted broccoli and 1/2 cup of cooked quinoa. Serve the fresh salad on the side for a balanced, flavorful meal.