Pan-Seared Lemon Herb Mahi Mahi with Roasted Asparagus

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

Pan-Seared Lemon Herb Mahi Mahi with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Mahi Mahi with Roasted Asparagus

A bright and flavorful dish featuring succulent, pan-seared mahi mahi accentuated with tangy lemon and fresh herbs, served alongside perfectly roasted asparagus and a side of fluffy quinoa. The dish is a harmonious blend of delicate fish and crisp, savory veggies, finished with a hint of olive oil for extra richness.

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NUTRITION

417kcal
Protein
41.2g
Fat
17.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 cup Asparagus Spears

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 Lemon

2 tbsp Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Rinse the asparagus and trim off the woody ends. Toss them with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus evenly on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, pat the mahi mahi fillets dry with a paper towel. Season both sides with salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, add the mahi mahi fillets and sear for about 3-4 minutes per side, until the fish is opaque and flakes easily.

  • 6

    Squeeze fresh lemon juice over the fish during the last minute of cooking, and add a little lemon zest for an extra bright flavor.

  • 7

    Warm the cooked quinoa if needed, and plate a serving alongside the roasted asparagus and mahi mahi.

  • 8

    Garnish with additional fresh herbs and a thin slice of lemon before serving.

Pan-Seared Lemon Herb Mahi Mahi with Roasted Asparagus

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

Pan-Seared Lemon Herb Mahi Mahi with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon Herb Mahi Mahi with Roasted Asparagus

A bright and flavorful dish featuring succulent, pan-seared mahi mahi accentuated with tangy lemon and fresh herbs, served alongside perfectly roasted asparagus and a side of fluffy quinoa. The dish is a harmonious blend of delicate fish and crisp, savory veggies, finished with a hint of olive oil for extra richness.

NUTRITION

417kcal
Protein
41.2g
Fat
17.1g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 cup Asparagus Spears

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 Lemon

2 tbsp Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Rinse the asparagus and trim off the woody ends. Toss them with half of the olive oil, salt, and pepper.

  • 3

    Spread the asparagus evenly on the prepared baking sheet and roast in the oven for 10-12 minutes until tender and slightly crispy.

  • 4

    While the asparagus roasts, pat the mahi mahi fillets dry with a paper towel. Season both sides with salt, pepper, and a sprinkle of fresh herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, add the mahi mahi fillets and sear for about 3-4 minutes per side, until the fish is opaque and flakes easily.

  • 6

    Squeeze fresh lemon juice over the fish during the last minute of cooking, and add a little lemon zest for an extra bright flavor.

  • 7

    Warm the cooked quinoa if needed, and plate a serving alongside the roasted asparagus and mahi mahi.

  • 8

    Garnish with additional fresh herbs and a thin slice of lemon before serving.