Pan-Seared Halibut with Vibrant Citrus-Herb Quinoa and Crispy Roasted Brussels Sprouts

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

Pan-Seared Halibut with Vibrant Citrus-Herb Quinoa and Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Halibut with Vibrant Citrus-Herb Quinoa and Crispy Roasted Brussels Sprouts

Savor a beautifully balanced dish featuring a succulent pan-seared halibut paired with vibrantly flavored citrus-herb quinoa and perfectly crispy roasted Brussels sprouts. This dish is a celebration of fresh flavors, where tender fish meets the zesty brightness of lemon and fresh herbs, complemented by nutty quinoa and the satisfying crunch of roasted sprouts.

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NUTRITION

355kcal
Protein
35.2g
Fat
12.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Halibut Fillet

1/2 cup cooked Quinoa

3/4 cup Brussels Sprouts

1/2 tbsp Olive Oil

1 medium wedge Lemon

2 tbsp Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the Brussels sprouts for about 18-20 minutes until they are crispy on the edges and tender inside, stirring halfway through for even cooking.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Pat the halibut dry with paper towels, season with salt and pepper, and place in the skillet skin-side down.

  • 4

    Sear the halibut for about 3-4 minutes on each side until a golden crust forms and the fish is just opaque in the center.

  • 5

    In a small bowl, combine the cooked quinoa with a squeeze of lemon juice, chopped parsley, and a pinch of salt and pepper for a vibrant citrus-herb flavor.

  • 6

    Plate the quinoa as the base, top with the seared halibut, and arrange the crispy Brussels sprouts alongside. Serve immediately.

Pan-Seared Halibut with Vibrant Citrus-Herb Quinoa and Crispy Roasted Brussels Sprouts

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

Pan-Seared Halibut with Vibrant Citrus-Herb Quinoa and Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Pan-Seared Halibut with Vibrant Citrus-Herb Quinoa and Crispy Roasted Brussels Sprouts

Savor a beautifully balanced dish featuring a succulent pan-seared halibut paired with vibrantly flavored citrus-herb quinoa and perfectly crispy roasted Brussels sprouts. This dish is a celebration of fresh flavors, where tender fish meets the zesty brightness of lemon and fresh herbs, complemented by nutty quinoa and the satisfying crunch of roasted sprouts.

NUTRITION

355kcal
Protein
35.2g
Fat
12.2g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Halibut Fillet

1/2 cup cooked Quinoa

3/4 cup Brussels Sprouts

1/2 tbsp Olive Oil

1 medium wedge Lemon

2 tbsp Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the Brussels sprouts for about 18-20 minutes until they are crispy on the edges and tender inside, stirring halfway through for even cooking.

  • 3

    Meanwhile, heat a non-stick skillet over medium-high heat. Pat the halibut dry with paper towels, season with salt and pepper, and place in the skillet skin-side down.

  • 4

    Sear the halibut for about 3-4 minutes on each side until a golden crust forms and the fish is just opaque in the center.

  • 5

    In a small bowl, combine the cooked quinoa with a squeeze of lemon juice, chopped parsley, and a pinch of salt and pepper for a vibrant citrus-herb flavor.

  • 6

    Plate the quinoa as the base, top with the seared halibut, and arrange the crispy Brussels sprouts alongside. Serve immediately.