Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared cod fillets seasoned with lemon and herbs, served over fluffy quinoa and tender steamed broccoli for a light meal with a bright, zesty finish.

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NUTRITION

317kcal
Protein
35.2g
Fat
7.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Cod Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package directions until fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam over boiling water for 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Plate the cod over the quinoa with the broccoli on the side, then finish with a fresh squeeze of lemon juice.

Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared cod fillets seasoned with lemon and herbs, served over fluffy quinoa and tender steamed broccoli for a light meal with a bright, zesty finish.

NUTRITION

317kcal
Protein
35.2g
Fat
7.7g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5.6 ounces Cod Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package directions until fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam over boiling water for 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

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

  • 6

    Plate the cod over the quinoa with the broccoli on the side, then finish with a fresh squeeze of lemon juice.