Seared Cod with Lentil and Roasted Vegetable Medley

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

Seared Cod with Lentil and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Seared Cod with Lentil and Roasted Vegetable Medley

Enjoy a beautifully balanced dinner featuring a perfectly seared cod fillet paired with a warm, hearty medley of green lentils, roasted sweet potato, red bell pepper, and zucchini. Finished with a refreshing drizzle of Greek yogurt and garnished with creamy avocado slices, this dish brings together seasonal vegetables and lean protein for an appealing, nutritious meal.

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NUTRITION

490kcal
Protein
39.6g
Fat
14g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/2 cup cooked Green Lentils

1/2 medium Sweet Potato, diced

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1/4 Avocado, sliced

1 tsp Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook green lentils in boiling water for about 20 minutes until they are tender but still hold their shape. Drain any excess water and season lightly with salt and pepper.

  • 3

    Season the cod fillet with salt, pepper, and a squeeze of lemon juice. Heat a nonstick skillet over medium-high heat and lightly spray or brush with a tiny bit of olive oil. Sear the cod for about 3 minutes per side or until the fish flakes easily with a fork.

  • 4

    Plate a generous scoop of cooked lentils, and arrange the roasted vegetables next to it. Place the seared cod on top or adjacent to the lentils.

  • 5

    Drizzle a mixture of Greek yogurt and lemon juice over the cod and lentils, and finish by garnishing with fresh avocado slices. Serve immediately.

Seared Cod with Lentil and Roasted Vegetable Medley

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

Seared Cod with Lentil and Roasted Vegetable Medley

YOUR SOLIN GENERATED RECIPE

Seared Cod with Lentil and Roasted Vegetable Medley

Enjoy a beautifully balanced dinner featuring a perfectly seared cod fillet paired with a warm, hearty medley of green lentils, roasted sweet potato, red bell pepper, and zucchini. Finished with a refreshing drizzle of Greek yogurt and garnished with creamy avocado slices, this dish brings together seasonal vegetables and lean protein for an appealing, nutritious meal.

NUTRITION

490kcal
Protein
39.6g
Fat
14g
Carbs
56.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1/2 cup cooked Green Lentils

1/2 medium Sweet Potato, diced

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1/4 Avocado, sliced

1 tsp Olive Oil

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced sweet potato, red bell pepper, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, cook green lentils in boiling water for about 20 minutes until they are tender but still hold their shape. Drain any excess water and season lightly with salt and pepper.

  • 3

    Season the cod fillet with salt, pepper, and a squeeze of lemon juice. Heat a nonstick skillet over medium-high heat and lightly spray or brush with a tiny bit of olive oil. Sear the cod for about 3 minutes per side or until the fish flakes easily with a fork.

  • 4

    Plate a generous scoop of cooked lentils, and arrange the roasted vegetables next to it. Place the seared cod on top or adjacent to the lentils.

  • 5

    Drizzle a mixture of Greek yogurt and lemon juice over the cod and lentils, and finish by garnishing with fresh avocado slices. Serve immediately.