Lemon Herb Pan-Seared Basa with Roasted Asparagus

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

Lemon Herb Pan-Seared Basa with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Basa with Roasted Asparagus

Enjoy a light yet satisfying dinner featuring tender lemon herb basa, pan-seared to perfection, accompanied by crisp roasted asparagus and a side of fluffy quinoa. This dish offers a harmonious blend of zesty citrus, aromatic herbs, and a delightful crunch, making it both healthy and delicious.

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NUTRITION

413kcal
Protein
41.6g
Fat
19g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Basa Fish Fillet

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Pat the basa fillet dry with a paper towel and season both sides with salt, pepper, garlic powder, and freshly chopped herbs.

  • 2

    Drizzle lemon juice over the fillet and let it marinate for 10 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Pan-sear the basa for about 3-4 minutes per side until the fish is opaque and flakes easily.

  • 5

    While the fish cooks, trim the asparagus and toss with a pinch of salt, pepper, and a drizzle of olive oil if desired. Roast in a 400°F oven for 10-12 minutes until tender.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Plate the basa with a side of roasted asparagus and 1/2 cup of cooked quinoa, then garnish with additional fresh herbs and a squeeze of lemon if desired.

Lemon Herb Pan-Seared Basa with Roasted Asparagus

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

Lemon Herb Pan-Seared Basa with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Pan-Seared Basa with Roasted Asparagus

Enjoy a light yet satisfying dinner featuring tender lemon herb basa, pan-seared to perfection, accompanied by crisp roasted asparagus and a side of fluffy quinoa. This dish offers a harmonious blend of zesty citrus, aromatic herbs, and a delightful crunch, making it both healthy and delicious.

NUTRITION

413kcal
Protein
41.6g
Fat
19g
Carbs
28.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Basa Fish Fillet

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Thyme)

1 tsp Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Pat the basa fillet dry with a paper towel and season both sides with salt, pepper, garlic powder, and freshly chopped herbs.

  • 2

    Drizzle lemon juice over the fillet and let it marinate for 10 minutes.

  • 3

    Preheat a non-stick skillet over medium-high heat and add the olive oil.

  • 4

    Pan-sear the basa for about 3-4 minutes per side until the fish is opaque and flakes easily.

  • 5

    While the fish cooks, trim the asparagus and toss with a pinch of salt, pepper, and a drizzle of olive oil if desired. Roast in a 400°F oven for 10-12 minutes until tender.

  • 6

    Prepare the quinoa as per package instructions if not already cooked.

  • 7

    Plate the basa with a side of roasted asparagus and 1/2 cup of cooked quinoa, then garnish with additional fresh herbs and a squeeze of lemon if desired.