Seared Cod with Roasted 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 Roasted Broccoli and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

Pan-seared cod fillets served with oven-roasted broccoli and fluffy lemon-herb quinoa, finished with a bright and zesty citrus zing.

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NUTRITION

333kcal
Protein
51.3g
Fat
5.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Cod Fillet

1.5 cups Broccoli Florets

1/4 cup Cooked Quinoa

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Fresh parsley and sea salt to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a splash of water or a tiny mist of oil spray and sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While broccoli roasts, heat a non-stick skillet over medium-high heat with the olive oil.

  • 4

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

  • 5

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

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and freshly chopped parsley.

  • 7

    Plate the seared cod alongside the roasted broccoli and lemon-herb quinoa, drizzling any remaining lemon juice over the fish.

Seared Cod with Roasted 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 Roasted Broccoli and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Herb Quinoa

Pan-seared cod fillets served with oven-roasted broccoli and fluffy lemon-herb quinoa, finished with a bright and zesty citrus zing.

NUTRITION

333kcal
Protein
51.3g
Fat
5.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

9 ounces Cod Fillet

1.5 cups Broccoli Florets

1/4 cup Cooked Quinoa

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Fresh parsley and sea salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with a splash of water or a tiny mist of oil spray and sea salt, then roast for 15-20 minutes until the edges are slightly charred.

  • 3

    While broccoli roasts, heat a non-stick skillet over medium-high heat with the olive oil.

  • 4

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

  • 5

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

  • 6

    In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and freshly chopped parsley.

  • 7

    Plate the seared cod alongside the roasted broccoli and lemon-herb quinoa, drizzling any remaining lemon juice over the fish.