Name: Zesty Pan-Seared Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1.5 cups asparagus; 1 tbsp olive oil; 0.5 cup cooked quinoa; 0.5 whole lemon; 2 cloves garlic; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper

Zesty Pan-Seared Cod with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Zesty Pan-Seared Cod with Roasted Asparagus

Pan-seared cod fillets seasoned with smoky paprika and fresh lemon, served alongside tender roasted asparagus and fluffy quinoa for a bright and satisfying meal.

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NUTRITION

Protein

50.5g

Fat

17.6g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1.5 cups asparagus

1 tbsp olive oil

0.5 cup cooked quinoa

0.5 whole lemon

2 cloves garlic

0.5 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

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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 toss them on the baking sheet with 0.5 tbsp of olive oil and a pinch of sea salt.
3
Roast the asparagus for 12-15 minutes until tender and slightly charred at the tips.
4
While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with smoked paprika, sea salt, and black pepper.
5
Heat the remaining 0.5 tbsp of olive oil in a non-stick skillet over medium-high heat.
6
Place the cod in the skillet and sear for 3-4 minutes until a golden crust forms, then carefully flip.
7
Add the minced garlic and a squeeze of fresh lemon juice to the pan, spooning the juices over the fish as it finishes cooking for another 3 minutes.
8
Serve the pan-seared cod over a bed of warm quinoa with the roasted asparagus on the side.