Name: Golden Pan-Seared Basa with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Basa fillets; 1 tbsp Avocado oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 clove Garlic; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Ground turmeric

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

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Basa with Zesty Lemon

Pan-seared basa fillets seasoned with turmeric for a vibrant golden hue, served alongside fluffy quinoa and crisp-tender asparagus for a refreshing, citrus-forward meal.

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NUTRITION

Protein

51.6g

Fat

22.7g

Carbs

29.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Basa fillets

1 tbsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 clove Garlic

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Ground turmeric

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PREPARATION

1
Pat the basa fillets dry with paper towels and season both sides evenly with sea salt, black pepper, and ground turmeric.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering but not smoking.
3
Place the fillets 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 asparagus spears for 4-5 minutes until bright green and crisp-tender.
5
Remove the fish from the pan and briefly sauté the minced garlic in the remaining oil for 30 seconds until fragrant.
6
Stir the cooked quinoa into the garlic oil to warm through, then finish with a squeeze of fresh lemon juice.
7
Plate the golden fish over the quinoa with the asparagus on the side and serve immediately.