Seared Cod with Roasted Asparagus and Cherry Tomatoes

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

Seared Cod with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Cherry Tomatoes

Pan-seared cod fillets served with oven-roasted asparagus and juicy cherry tomatoes, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

292kcal
Protein
44.2g
Fat
8.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

1 cup Asparagus

1/2 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

  • 3

    Drizzle the vegetables with 1/2 teaspoon of olive oil and season with garlic powder, salt, and pepper.

  • 4

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

  • 5

    While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and easily flakes with a fork.

  • 8

    Plate the seared cod alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.

Seared Cod with Roasted Asparagus and Cherry Tomatoes

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

Seared Cod with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Cherry Tomatoes

Pan-seared cod fillets served with oven-roasted asparagus and juicy cherry tomatoes, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

292kcal
Protein
44.2g
Fat
8.6g
Carbs
10g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

1 cup Asparagus

1/2 cup Cherry Tomatoes

1.5 teaspoons Olive Oil

1 tablespoon Lemon Juice

1/4 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Trim the woody ends off the asparagus and place them on the baking sheet along with the cherry tomatoes.

  • 3

    Drizzle the vegetables with 1/2 teaspoon of olive oil and season with garlic powder, salt, and pepper.

  • 4

    Roast the vegetables for 12 to 15 minutes until the asparagus is tender and the tomatoes have just begun to burst.

  • 5

    While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

    Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and easily flakes with a fork.

  • 8

    Plate the seared cod alongside the roasted vegetables and finish with a bright squeeze of fresh lemon juice.