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 fresh and light dinner featuring tender seared cod accented with a hint of lemon and herbs, paired with crisp roasted asparagus and a delicate serving of herb-infused quinoa. This meal is designed for clean eating without sacrificing flavor, perfect for a nutrient-packed dinner that’s both satisfying and balanced.

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NUTRITION

294kcal
Protein
46.4g
Fat
2.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

6 Asparagus Spears (~100g)

1/3 cup Cooked Quinoa (~50g)

1 Lemon Wedge

Salt & Pepper, to taste

2 Tbsp Fresh Herbs (Parsley & Dill)

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Rinse the cod fillet and pat dry. Season both sides lightly with salt and pepper, and sprinkle with chopped garlic and fresh herbs.

  • 3

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

  • 4

    Meanwhile, trim the woody ends of the asparagus spears. Lay them on the prepared baking sheet, and lightly season with salt and pepper. Roast in the oven for about 8-10 minutes until tender but still crisp.

  • 5

    For the herb quinoa, gently reheat the 1/3 cup of cooked quinoa in a small saucepan. Stir in a small squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs. Adjust seasoning with salt and pepper if necessary.

  • 6

    Plate the seared cod with a side of roasted asparagus and a serving of herb quinoa. Garnish with an extra lemon wedge, 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 fresh and light dinner featuring tender seared cod accented with a hint of lemon and herbs, paired with crisp roasted asparagus and a delicate serving of herb-infused quinoa. This meal is designed for clean eating without sacrificing flavor, perfect for a nutrient-packed dinner that’s both satisfying and balanced.

NUTRITION

294kcal
Protein
46.4g
Fat
2.7g
Carbs
20.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

6 Asparagus Spears (~100g)

1/3 cup Cooked Quinoa (~50g)

1 Lemon Wedge

Salt & Pepper, to taste

2 Tbsp Fresh Herbs (Parsley & Dill)

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper for the asparagus.

  • 2

    Rinse the cod fillet and pat dry. Season both sides lightly with salt and pepper, and sprinkle with chopped garlic and fresh herbs.

  • 3

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

  • 4

    Meanwhile, trim the woody ends of the asparagus spears. Lay them on the prepared baking sheet, and lightly season with salt and pepper. Roast in the oven for about 8-10 minutes until tender but still crisp.

  • 5

    For the herb quinoa, gently reheat the 1/3 cup of cooked quinoa in a small saucepan. Stir in a small squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs. Adjust seasoning with salt and pepper if necessary.

  • 6

    Plate the seared cod with a side of roasted asparagus and a serving of herb quinoa. Garnish with an extra lemon wedge, and serve immediately.