Pan-Seared Tilapia with Lemon Rice and Creamy Tomato Avocado Salad

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

Pan-Seared Tilapia with Lemon Rice and Creamy Tomato Avocado Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Lemon Rice and Creamy Tomato Avocado Salad

Savor a delightful plate of pan-seared tilapia paired with a zesty lemon-infused rice and a refreshing, creamy salad featuring ripe tomato, velvety avocado, and a tangy hint of Greek yogurt. This dish balances bright citrus and rich creaminess for a well-rounded, satisfying meal.

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NUTRITION

440kcal
Protein
41.5g
Fat
16.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1/2 cup cooked Lemon Rice

1 tsp Olive Oil

1 medium Tomato

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the tilapia fillet dry, season with salt, pepper, and a pinch of lemon zest.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the tilapia in the skillet and cook for about 3 minutes per side, or until the fish is opaque and flakes easily.

  • 4

    Meanwhile, prepare the lemon rice by gently folding in extra lemon zest to the pre-cooked white rice to infuse a citrusy flavor.

  • 5

    Dice the tomato and avocado into bite-sized pieces. In a small bowl, mix them with the nonfat Greek yogurt, a pinch of salt, and pepper.

  • 6

    Plate the cooked tilapia alongside a serving of lemon rice, and top with the creamy tomato avocado salad.

  • 7

    Garnish with an extra sprinkle of lemon zest if desired and serve immediately.

Pan-Seared Tilapia with Lemon Rice and Creamy Tomato Avocado Salad

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

Pan-Seared Tilapia with Lemon Rice and Creamy Tomato Avocado Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Lemon Rice and Creamy Tomato Avocado Salad

Savor a delightful plate of pan-seared tilapia paired with a zesty lemon-infused rice and a refreshing, creamy salad featuring ripe tomato, velvety avocado, and a tangy hint of Greek yogurt. This dish balances bright citrus and rich creaminess for a well-rounded, satisfying meal.

NUTRITION

440kcal
Protein
41.5g
Fat
16.3g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1/2 cup cooked Lemon Rice

1 tsp Olive Oil

1 medium Tomato

1/4 Avocado

2 tbsp Nonfat Greek Yogurt

1 tsp Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the tilapia fillet dry, season with salt, pepper, and a pinch of lemon zest.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil.

  • 3

    Place the tilapia in the skillet and cook for about 3 minutes per side, or until the fish is opaque and flakes easily.

  • 4

    Meanwhile, prepare the lemon rice by gently folding in extra lemon zest to the pre-cooked white rice to infuse a citrusy flavor.

  • 5

    Dice the tomato and avocado into bite-sized pieces. In a small bowl, mix them with the nonfat Greek yogurt, a pinch of salt, and pepper.

  • 6

    Plate the cooked tilapia alongside a serving of lemon rice, and top with the creamy tomato avocado salad.

  • 7

    Garnish with an extra sprinkle of lemon zest if desired and serve immediately.