Lemon Herb Pan-Seared Mahi Mahi with Roasted Green Beans and Quinoa

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

Lemon Herb Pan-Seared Mahi Mahi with Roasted Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Mahi Mahi with Roasted Green Beans and Quinoa

Enjoy a bright and balanced meal featuring succulent pan-seared Mahi Mahi infused with lemon and fresh herbs, paired with crisp roasted green beans and a serving of fluffy quinoa. This dish delivers a delightful combination of zesty flavors and nutritious components, perfect for a light yet satisfying dinner.

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NUTRITION

390kcal
Protein
40.7g
Fat
13.2g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 cup Green Beans

1/2 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (Parsley, Dill, or Basil)

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the Mahi Mahi fillet and pat dry with paper towels. Season both sides lightly with salt and pepper.

  • 2

    In a small bowl, combine 1 tsp olive oil, the juice of half a lemon, and chopped fresh herbs to create a marinade. Drizzle half of the mixture over the fillet and let it rest for 10 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the Mahi Mahi and sear for about 3-4 minutes per side until the fish is opaque and easily flakes with a fork.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the green beans with the remaining 1 tsp olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the green beans in the preheated oven for about 10-12 minutes until they are tender yet still crisp.

  • 6

    Warm the cooked quinoa if necessary, or serve at room temperature.

  • 7

    Plate the seared Mahi Mahi with a side of roasted green beans and quinoa. Drizzle any remaining herb-lemon dressing over the fish for an extra burst of flavor.

  • 8

    Serve immediately and enjoy your nutritious, zesty meal.

Lemon Herb Pan-Seared Mahi Mahi with Roasted Green Beans and Quinoa

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

Lemon Herb Pan-Seared Mahi Mahi with Roasted Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Mahi Mahi with Roasted Green Beans and Quinoa

Enjoy a bright and balanced meal featuring succulent pan-seared Mahi Mahi infused with lemon and fresh herbs, paired with crisp roasted green beans and a serving of fluffy quinoa. This dish delivers a delightful combination of zesty flavors and nutritious components, perfect for a light yet satisfying dinner.

NUTRITION

390kcal
Protein
40.7g
Fat
13.2g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Mahi Mahi Fillet

1 cup Green Beans

1/2 cup cooked Quinoa

2 tsp Extra Virgin Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (Parsley, Dill, or Basil)

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the Mahi Mahi fillet and pat dry with paper towels. Season both sides lightly with salt and pepper.

  • 2

    In a small bowl, combine 1 tsp olive oil, the juice of half a lemon, and chopped fresh herbs to create a marinade. Drizzle half of the mixture over the fillet and let it rest for 10 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat. Once hot, add the Mahi Mahi and sear for about 3-4 minutes per side until the fish is opaque and easily flakes with a fork.

  • 4

    Meanwhile, preheat your oven to 425°F. Toss the green beans with the remaining 1 tsp olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet.

  • 5

    Roast the green beans in the preheated oven for about 10-12 minutes until they are tender yet still crisp.

  • 6

    Warm the cooked quinoa if necessary, or serve at room temperature.

  • 7

    Plate the seared Mahi Mahi with a side of roasted green beans and quinoa. Drizzle any remaining herb-lemon dressing over the fish for an extra burst of flavor.

  • 8

    Serve immediately and enjoy your nutritious, zesty meal.