Seared White Fish with Herb-Roasted Vegetables and Quinoa Salad

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

Seared White Fish with Herb-Roasted Vegetables and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Herb-Roasted Vegetables and Quinoa Salad

Enjoy a beautifully balanced dinner featuring a perfectly seared cod fillet paired with herb-roasted zucchini, red bell pepper, and red onion. The dish is complemented by a refreshing mixed greens salad with crisp cucumber and a light lemon vinaigrette, served alongside a small portion of fluffy quinoa to round out the meal.

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NUTRITION

394kcal
Protein
50.2g
Fat
8.8g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

190g Cod Fillet

1 medium Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (80g)

1 tsp Olive Oil

1 cup Mixed Greens

0.5 cup sliced Cucumber (52g)

0.5 cup Cooked Quinoa (92g)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with 1 tsp olive oil, salt, pepper, and your favorite dried herbs (such as thyme or rosemary). Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the cod fillet with salt, pepper, and a squeeze of lemon. Heat a non-stick skillet over medium-high heat and add the cod fillet. Sear the fish for about 3-4 minutes on each side until golden and cooked through.

  • 4

    In a bowl, toss the mixed greens and sliced cucumber with a light lemon vinaigrette (lemon juice, a tiny drizzle of olive oil, salt, and pepper).

  • 5

    Serve the seared cod fillet alongside the roasted vegetables and a serving of cooked quinoa with the fresh salad on the side for a balanced, nutrient-dense dinner.

Seared White Fish with Herb-Roasted Vegetables and Quinoa Salad

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

Seared White Fish with Herb-Roasted Vegetables and Quinoa Salad

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Herb-Roasted Vegetables and Quinoa Salad

Enjoy a beautifully balanced dinner featuring a perfectly seared cod fillet paired with herb-roasted zucchini, red bell pepper, and red onion. The dish is complemented by a refreshing mixed greens salad with crisp cucumber and a light lemon vinaigrette, served alongside a small portion of fluffy quinoa to round out the meal.

NUTRITION

394kcal
Protein
50.2g
Fat
8.8g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

190g Cod Fillet

1 medium Zucchini (124g)

1 medium Red Bell Pepper (119g)

1 small Red Onion (80g)

1 tsp Olive Oil

1 cup Mixed Greens

0.5 cup sliced Cucumber (52g)

0.5 cup Cooked Quinoa (92g)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss with 1 tsp olive oil, salt, pepper, and your favorite dried herbs (such as thyme or rosemary). Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, season the cod fillet with salt, pepper, and a squeeze of lemon. Heat a non-stick skillet over medium-high heat and add the cod fillet. Sear the fish for about 3-4 minutes on each side until golden and cooked through.

  • 4

    In a bowl, toss the mixed greens and sliced cucumber with a light lemon vinaigrette (lemon juice, a tiny drizzle of olive oil, salt, and pepper).

  • 5

    Serve the seared cod fillet alongside the roasted vegetables and a serving of cooked quinoa with the fresh salad on the side for a balanced, nutrient-dense dinner.