Seared Cod with Roasted Asparagus and Herb Quinoa

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

Seared Cod with Roasted Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Herb Quinoa

Enjoy a light and flavorful dinner featuring pan-seared cod, perfectly roasted asparagus, and fluffy herb-infused quinoa. The dish is accentuated with a drizzle of olive oil and a squeeze of fresh lemon, creating a meal that is as nutritious as it is delicious.

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NUTRITION

310kcal
Protein
35.4g
Fat
9.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

5 Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the asparagus with half the olive oil, salt and pepper.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

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

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the cod fillet and sear for about 3-4 minutes per side or until the fish is opaque and flakes easily.

  • 6

    In a small bowl, mix the cooked quinoa with lemon juice and fresh parsley to infuse it with a bright herb flavor.

  • 7

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

  • 8

    Finish with an extra squeeze of lemon if desired and serve immediately.

Seared Cod with Roasted Asparagus and Herb Quinoa

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

Seared Cod with Roasted Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Herb Quinoa

Enjoy a light and flavorful dinner featuring pan-seared cod, perfectly roasted asparagus, and fluffy herb-infused quinoa. The dish is accentuated with a drizzle of olive oil and a squeeze of fresh lemon, creating a meal that is as nutritious as it is delicious.

NUTRITION

310kcal
Protein
35.4g
Fat
9.6g
Carbs
25.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

5 Asparagus Spears

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the asparagus with half the olive oil, salt and pepper.

  • 3

    Roast the asparagus in the oven for about 10-12 minutes until tender and slightly crispy.

  • 4

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

  • 5

    Heat the remaining olive oil in a skillet over medium-high heat. Once hot, add the cod fillet and sear for about 3-4 minutes per side or until the fish is opaque and flakes easily.

  • 6

    In a small bowl, mix the cooked quinoa with lemon juice and fresh parsley to infuse it with a bright herb flavor.

  • 7

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

  • 8

    Finish with an extra squeeze of lemon if desired and serve immediately.