Seared Cod with Steamed Broccoli and Lemon-Herb 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 Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon-Herb Quinoa

Pan-seared cod served with fluffy lemon-herb quinoa and vibrant steamed broccoli, finished with a bright and zesty citrus aroma.

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NUTRITION

332kcal
Protein
41.9g
Fat
7.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/3 cup cooked Quinoa

1.5 cups steamed Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

Fresh parsley and lemon zest for garnish

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PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the fish cooks, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Plate the lemon-herb quinoa alongside the steamed broccoli and top with the seared cod fillet.

Seared Cod with Steamed Broccoli and Lemon-Herb 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 Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon-Herb Quinoa

Pan-seared cod served with fluffy lemon-herb quinoa and vibrant steamed broccoli, finished with a bright and zesty citrus aroma.

NUTRITION

332kcal
Protein
41.9g
Fat
7.6g
Carbs
24.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/3 cup cooked Quinoa

1.5 cups steamed Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp fresh Lemon Juice

Fresh parsley and lemon zest for garnish

PREPARATION

  • 1

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

  • 2

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

  • 3

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

  • 4

    While the fish cooks, steam the broccoli florets in a steamer basket for 5 minutes until tender-crisp and bright green.

  • 5

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

  • 6

    Plate the lemon-herb quinoa alongside the steamed broccoli and top with the seared cod fillet.