Seared Cod Fillet with Roasted Broccoli and Quinoa Salad

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

Seared Cod Fillet with Roasted Broccoli and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Broccoli and Quinoa Salad

Enjoy a light and refreshing dinner featuring a perfectly seared cod fillet paired with vibrant roasted broccoli and a zesty quinoa salad. This dish offers a harmonious balance of flavors and textures, with succulent fish, tender-crisp broccoli, and a tangy, herb-infused quinoa salad accented with red bell pepper and lemon.

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NUTRITION

324kcal
Protein
48.9g
Fat
8.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1 cup Broccoli

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1/4 cup diced Red Bell Pepper

1 teaspoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli (and red bell pepper) with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.

  • 2

    Season the cod fillet with salt and pepper. Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the cod for about 3-4 minutes per side until it becomes opaque and easily flakes with a fork.

  • 3

    Prepare the quinoa salad by gently mixing the cooked quinoa with lemon juice and chopped fresh parsley. Adjust seasonings with a pinch of salt and pepper.

  • 4

    Plate the dish by placing a bed of quinoa salad, topping it with the seared cod, and arranging the roasted broccoli alongside.

  • 5

    Serve warm and enjoy this balanced blend of protein-rich fish, nutritious greens, and refreshing quinoa salad.

Seared Cod Fillet with Roasted Broccoli and Quinoa Salad

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

Seared Cod Fillet with Roasted Broccoli and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Broccoli and Quinoa Salad

Enjoy a light and refreshing dinner featuring a perfectly seared cod fillet paired with vibrant roasted broccoli and a zesty quinoa salad. This dish offers a harmonious balance of flavors and textures, with succulent fish, tender-crisp broccoli, and a tangy, herb-infused quinoa salad accented with red bell pepper and lemon.

NUTRITION

324kcal
Protein
48.9g
Fat
8.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1 cup Broccoli

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1/4 cup diced Red Bell Pepper

1 teaspoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat the oven to 425°F. Toss the broccoli (and red bell pepper) with half of the olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.

  • 2

    Season the cod fillet with salt and pepper. Heat a non-stick skillet over medium-high heat with the remaining olive oil. Sear the cod for about 3-4 minutes per side until it becomes opaque and easily flakes with a fork.

  • 3

    Prepare the quinoa salad by gently mixing the cooked quinoa with lemon juice and chopped fresh parsley. Adjust seasonings with a pinch of salt and pepper.

  • 4

    Plate the dish by placing a bed of quinoa salad, topping it with the seared cod, and arranging the roasted broccoli alongside.

  • 5

    Serve warm and enjoy this balanced blend of protein-rich fish, nutritious greens, and refreshing quinoa salad.