Pan-Seared Seafood with Saffron Rice and Fresh Vegetables

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

Pan-Seared Seafood with Saffron Rice and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Fresh Vegetables

Enjoy a vibrant dish featuring pan-seared shrimp and cod paired with fragrant saffron-infused rice and a medley of fresh, crisp vegetables. This elevated seafood plate is both light and satisfying, with bright flavors and a delightful textural contrast that makes every bite a culinary delight.

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NUTRITION

408kcal
Protein
44.2g
Fat
6.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp Fillets

3 oz Cod Fillet

1/2 cup Long Grain Rice (cooked)

1 cup Mixed Vegetables

1 tsp Extra Virgin Olive Oil

Pinch of Saffron Threads

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the shrimp and cod fillets, then pat them dry. Season lightly with salt and pepper.

  • 2

    In a small bowl, steep a pinch of saffron threads in 1 tablespoon of warm water for about 5 minutes.

  • 3

    Heat half the olive oil in a non-stick skillet over medium-high heat. Sear the shrimp for about 2-3 minutes per side until they turn pink and opaque. Remove and set aside.

  • 4

    Using the same skillet, add the cod fillet and cook for 3-4 minutes per side until it flakes easily. Transfer to a plate.

  • 5

    In a separate small saucepan, combine the cooked long grain rice with the saffron water and a crushed garlic clove. Stir and warm the rice gently over low heat to absorb the saffron flavor, about 3 minutes.

  • 6

    Steam or lightly sauté the mixed vegetables in a splash of water or the remaining olive oil until tender but still crisp, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 7

    Plate the saffron rice alongside the vegetables and arrange the seafood on top. Drizzle a tiny bit of extra olive oil if desired, and serve immediately.

Pan-Seared Seafood with Saffron Rice and Fresh Vegetables

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

Pan-Seared Seafood with Saffron Rice and Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Pan-Seared Seafood with Saffron Rice and Fresh Vegetables

Enjoy a vibrant dish featuring pan-seared shrimp and cod paired with fragrant saffron-infused rice and a medley of fresh, crisp vegetables. This elevated seafood plate is both light and satisfying, with bright flavors and a delightful textural contrast that makes every bite a culinary delight.

NUTRITION

408kcal
Protein
44.2g
Fat
6.6g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Shrimp Fillets

3 oz Cod Fillet

1/2 cup Long Grain Rice (cooked)

1 cup Mixed Vegetables

1 tsp Extra Virgin Olive Oil

Pinch of Saffron Threads

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the shrimp and cod fillets, then pat them dry. Season lightly with salt and pepper.

  • 2

    In a small bowl, steep a pinch of saffron threads in 1 tablespoon of warm water for about 5 minutes.

  • 3

    Heat half the olive oil in a non-stick skillet over medium-high heat. Sear the shrimp for about 2-3 minutes per side until they turn pink and opaque. Remove and set aside.

  • 4

    Using the same skillet, add the cod fillet and cook for 3-4 minutes per side until it flakes easily. Transfer to a plate.

  • 5

    In a separate small saucepan, combine the cooked long grain rice with the saffron water and a crushed garlic clove. Stir and warm the rice gently over low heat to absorb the saffron flavor, about 3 minutes.

  • 6

    Steam or lightly sauté the mixed vegetables in a splash of water or the remaining olive oil until tender but still crisp, about 3-4 minutes. Season with a pinch of salt and pepper.

  • 7

    Plate the saffron rice alongside the vegetables and arrange the seafood on top. Drizzle a tiny bit of extra olive oil if desired, and serve immediately.