Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

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

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

Flaky pan-seared cod seasoned with lemon and garlic, served over fluffy herb-flecked quinoa with a side of tender-crisp steamed asparagus.

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NUTRITION

465kcal
Protein
43.2g
Fat
17.6g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Cod Fillet

2/3 cup Cooked Quinoa

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons chopped Fresh Parsley

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and half of the minced garlic.

  • 2

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

  • 3

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

  • 4

    While the fish cooks, steam the asparagus spears for 4-5 minutes until they reach a tender-crisp texture.

  • 5

    In a medium bowl, toss the warm cooked quinoa with the remaining olive oil, lemon juice, fresh parsley, and the rest of the minced garlic.

  • 6

    Plate the herb quinoa as a base, top with the pan-seared cod, and serve the steamed asparagus on the side.

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

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

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

Flaky pan-seared cod seasoned with lemon and garlic, served over fluffy herb-flecked quinoa with a side of tender-crisp steamed asparagus.

NUTRITION

465kcal
Protein
43.2g
Fat
17.6g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6.8 ounces Cod Fillet

2/3 cup Cooked Quinoa

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

2 tablespoons chopped Fresh Parsley

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and half of the minced garlic.

  • 2

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

  • 3

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

  • 4

    While the fish cooks, steam the asparagus spears for 4-5 minutes until they reach a tender-crisp texture.

  • 5

    In a medium bowl, toss the warm cooked quinoa with the remaining olive oil, lemon juice, fresh parsley, and the rest of the minced garlic.

  • 6

    Plate the herb quinoa as a base, top with the pan-seared cod, and serve the steamed asparagus on the side.