Seared Tilapia 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 Tilapia with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tilapia with Steamed Asparagus and Herb Quinoa

Pan-seared tilapia fillets served over fluffy herb-flecked quinoa with tender steamed asparagus and a bright squeeze of zesty lemon.

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NUTRITION

291kcal
Protein
39.4g
Fat
8.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tilapia Fillet

1/4 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Pat the tilapia fillets dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    While the fish is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 5

    In a small bowl, fluff the pre-cooked quinoa and toss it with the fresh chopped parsley and half of the lemon juice.

  • 6

    Plate the seared tilapia alongside the herb quinoa and steamed asparagus.

  • 7

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

Seared Tilapia 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 Tilapia with Steamed Asparagus and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Tilapia with Steamed Asparagus and Herb Quinoa

Pan-seared tilapia fillets served over fluffy herb-flecked quinoa with tender steamed asparagus and a bright squeeze of zesty lemon.

NUTRITION

291kcal
Protein
39.4g
Fat
8.5g
Carbs
16.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Tilapia Fillet

1/4 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Pat the tilapia fillets dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

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

  • 4

    While the fish is searing, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp and bright green.

  • 5

    In a small bowl, fluff the pre-cooked quinoa and toss it with the fresh chopped parsley and half of the lemon juice.

  • 6

    Plate the seared tilapia alongside the herb quinoa and steamed asparagus.

  • 7

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