Name: Crispy Pan-Seared Red Snapper with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz red snapper fillets; 0.75 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 1 cup asparagus; 0.5 cup cherry tomatoes; 1 whole lemon; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Crispy Pan-Seared Red Snapper with Zesty Lemon

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

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Red Snapper with Zesty Lemon

Pan-seared red snapper fillets served with a bright lemon-herb drizzle alongside tender roasted asparagus and fluffy quinoa for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

56.3g

Fat

16.8g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

8 oz red snapper fillets

0.75 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 cup asparagus

0.5 cup cherry tomatoes

1 whole lemon

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Prepare the quinoa according to package directions or use pre-cooked quinoa warmed through.
2
Pat the red snapper fillets completely dry with paper towels and season both sides with sea salt, black pepper, and garlic powder.
3
Heat 0.5 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
4
Place snapper skin-side down in the pan and press gently with a spatula for 30 seconds to ensure even crisping.
5
Sear for 3-4 minutes until the skin is golden and crispy, then flip and cook for another 2 minutes until opaque.
6
In a separate pan, sauté the asparagus and halved cherry tomatoes with the remaining 0.25 tbsp olive oil until tender-crisp.
7
Whisk together the zest and juice of half the lemon with chopped parsley.
8
Plate the snapper over the quinoa and vegetables, finishing with the zesty lemon-herb drizzle and remaining lemon wedges.