Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

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

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

Flaky pan-seared cod served over a bed of fluffy herb-flecked quinoa with tender steamed asparagus and a finishing touch of zesty lemon.

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NUTRITION

324kcal
Protein
45.6g
Fat
7.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

1/3 cup Cooked Quinoa

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    While the fish cooks, steam the asparagus spears for 4 to 5 minutes until tender-crisp and bright green.

  • 5

    In a small bowl, fluff the warm cooked quinoa and stir in the fresh chopped parsley and half of the lemon juice.

  • 6

    Plate the herb quinoa, top with the seared cod fillet, and serve the steamed asparagus on the side.

  • 7

    Drizzle the remaining lemon juice over the fish and asparagus before serving.

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

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

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Steamed Asparagus and Herb Quinoa

Flaky pan-seared cod served over a bed of fluffy herb-flecked quinoa with tender steamed asparagus and a finishing touch of zesty lemon.

NUTRITION

324kcal
Protein
45.6g
Fat
7.3g
Carbs
17.8g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

1/3 cup Cooked Quinoa

5 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    While the fish cooks, steam the asparagus spears for 4 to 5 minutes until tender-crisp and bright green.

  • 5

    In a small bowl, fluff the warm cooked quinoa and stir in the fresh chopped parsley and half of the lemon juice.

  • 6

    Plate the herb quinoa, top with the seared cod fillet, and serve the steamed asparagus on the side.

  • 7

    Drizzle the remaining lemon juice over the fish and asparagus before serving.