Name: Zesty Pan-Seared Red Snapper with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Red snapper fillet; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

Zesty Pan-Seared Red Snapper with Asparagus

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

YOUR SOLIN GENERATED RECIPE

Zesty Pan-Seared Red Snapper with Asparagus

Pan-seared red snapper fillets served over a bed of fluffy quinoa and tender asparagus, finished with a bright, zesty lemon-garlic drizzle.

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NUTRITION

Protein

55.1g

Fat

19.6g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Red snapper fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Pat the snapper dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the olive oil in a large skillet over medium-high heat until shimmering.
3
Place the snapper in the pan and sear for 3 to 4 minutes per side until the skin is crisp and the flesh is opaque.
4
Remove the fish from the pan and set aside; add the asparagus and minced garlic to the remaining oil.
5
Sauté the asparagus for 5 minutes until tender-crisp, then stir in the cooked quinoa to warm it through.
6
Return the snapper to the pan, squeeze the fresh lemon juice over the dish, and garnish with chopped parsley.