Baked Cod with Steamed Broccoli and Quinoa Pilaf

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

Baked Cod with Steamed Broccoli and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa Pilaf

Enjoy a light yet satisfying dinner that features tender, baked cod complemented by fresh, steamed broccoli and a fluffy quinoa pilaf. Finished with a zesty lemon yogurt drizzle and a hint of olive oil, this dish is as appealing on the palate as it is nourishing for your body.

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NUTRITION

477kcal
Protein
57.7g
Fat
7.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1 cup Broccoli

0.75 cup cooked Quinoa

0.33 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly season the cod fillet with salt and pepper.

  • 2

    Place the cod on a lined baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 3

    While the cod is baking, steam the broccoli until it is bright green and tender, about 5-6 minutes.

  • 4

    Prepare the quinoa pilaf if not already cooked. Warm it slightly and season with a pinch of salt and pepper if desired.

  • 5

    In a small bowl, combine the nonfat Greek yogurt with lemon juice. Adjust seasoning to taste.

  • 6

    Plate the quinoa pilaf as the base, top with the baked cod, and arrange the steamed broccoli on the side.

  • 7

    Drizzle the olive oil over the broccoli and finish by spooning the lemon yogurt drizzle over the cod. Serve immediately.

Baked Cod with Steamed Broccoli and Quinoa Pilaf

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

Baked Cod with Steamed Broccoli and Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa Pilaf

Enjoy a light yet satisfying dinner that features tender, baked cod complemented by fresh, steamed broccoli and a fluffy quinoa pilaf. Finished with a zesty lemon yogurt drizzle and a hint of olive oil, this dish is as appealing on the palate as it is nourishing for your body.

NUTRITION

477kcal
Protein
57.7g
Fat
7.4g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1 cup Broccoli

0.75 cup cooked Quinoa

0.33 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Lightly season the cod fillet with salt and pepper.

  • 2

    Place the cod on a lined baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.

  • 3

    While the cod is baking, steam the broccoli until it is bright green and tender, about 5-6 minutes.

  • 4

    Prepare the quinoa pilaf if not already cooked. Warm it slightly and season with a pinch of salt and pepper if desired.

  • 5

    In a small bowl, combine the nonfat Greek yogurt with lemon juice. Adjust seasoning to taste.

  • 6

    Plate the quinoa pilaf as the base, top with the baked cod, and arrange the steamed broccoli on the side.

  • 7

    Drizzle the olive oil over the broccoli and finish by spooning the lemon yogurt drizzle over the cod. Serve immediately.