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 blistered cherry tomatoes, finished with a bright squeeze of fresh lemon.

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NUTRITION

208kcal
Protein
35.9g
Fat
3.8g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1 cup Asparagus spears

0.5 cup Cherry Tomatoes

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Toss the asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper directly on the baking sheet.

  • 3

    Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes begin to burst.

  • 4

    While the vegetables are roasting, season the cod fillets lightly with salt and pepper.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Plate the seared cod alongside the roasted vegetables and finish the entire dish with a fresh squeeze of 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 blistered cherry tomatoes, finished with a bright squeeze of fresh lemon.

NUTRITION

208kcal
Protein
35.9g
Fat
3.8g
Carbs
7.8g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1 cup Asparagus spears

0.5 cup Cherry Tomatoes

0.5 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the asparagus and cherry tomatoes with olive oil, minced garlic, salt, and pepper directly on the baking sheet.

  • 3

    Roast the vegetables for 12-15 minutes until the asparagus is tender and the tomatoes begin to burst.

  • 4

    While the vegetables are roasting, season the cod fillets lightly with salt and pepper.

  • 5

    Heat a high-quality non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

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