Seared Cod with Steamed Asparagus and Quinoa

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

Seared Cod with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Quinoa

Pan-seared cod fillets served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

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NUTRITION

372kcal
Protein
47.7g
Fat
8.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season lightly with salt and pepper.

  • 2

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

  • 3

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

  • 4

    Steam the asparagus spears in a steamer basket for 4 to 5 minutes until tender-crisp.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 6

    Toss the steamed asparagus with minced garlic and lemon juice for a bright finish.

  • 7

    Serve the seared cod over the bed of fluffy quinoa with the asparagus on the side.

Seared Cod with Steamed Asparagus and Quinoa

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

Seared Cod with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Quinoa

Pan-seared cod fillets served over fluffy quinoa and tender steamed asparagus, finished with a squeeze of zesty fresh lemon.

NUTRITION

372kcal
Protein
47.7g
Fat
8.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus Spears

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season lightly with salt and pepper.

  • 2

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

  • 3

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

  • 4

    Steam the asparagus spears in a steamer basket for 4 to 5 minutes until tender-crisp.

  • 5

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 6

    Toss the steamed asparagus with minced garlic and lemon juice for a bright finish.

  • 7

    Serve the seared cod over the bed of fluffy quinoa with the asparagus on the side.