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

Enjoy a light yet satisfying dinner featuring perfectly seared cod paired with nutty quinoa and tender roasted broccoli. Each component brings its own texture and flavor to the dish, culminating in a well-balanced meal that’s both nutritious and delicious.

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NUTRITION

511kcal
Protein
44.8g
Fat
19.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

0.75 cup Cooked Quinoa

1 cup Broccoli

1 tbsp Olive Oil

Salt & Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss the broccoli with half of the olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, season the cod fillet with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

  • 3

    Sear the cod for about 3-4 minutes on each side until the exterior is golden and the fish flakes easily with a fork. Squeeze half the lemon juice over the cod while cooking.

  • 4

    Warm the cooked quinoa if needed, or plate it as is.

  • 5

    To serve, lay a bed of quinoa on each plate, top with the seared cod, and arrange the roasted broccoli alongside. Drizzle the remaining lemon juice over the dish for a bright finish.

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

Enjoy a light yet satisfying dinner featuring perfectly seared cod paired with nutty quinoa and tender roasted broccoli. Each component brings its own texture and flavor to the dish, culminating in a well-balanced meal that’s both nutritious and delicious.

NUTRITION

511kcal
Protein
44.8g
Fat
19.1g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

0.75 cup Cooked Quinoa

1 cup Broccoli

1 tbsp Olive Oil

Salt & Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss the broccoli with half of the olive oil, salt, and pepper. Roast for 15-20 minutes until tender and slightly crispy.

  • 2

    Meanwhile, season the cod fillet with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat.

  • 3

    Sear the cod for about 3-4 minutes on each side until the exterior is golden and the fish flakes easily with a fork. Squeeze half the lemon juice over the cod while cooking.

  • 4

    Warm the cooked quinoa if needed, or plate it as is.

  • 5

    To serve, lay a bed of quinoa on each plate, top with the seared cod, and arrange the roasted broccoli alongside. Drizzle the remaining lemon juice over the dish for a bright finish.