Name: Pan-Seared Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1 tsp avocado oil; 1 tbsp ghee; 1 tbsp lemon juice; 1 tbsp fresh dill; 0.5 cup cooked quinoa; 1.5 cups asparagus spears; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Lemon-Dill Sauce

Pan-seared cod fillets basted in a bright, velvety lemon-dill ghee sauce and served alongside crisp-tender asparagus and fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.2g

Fat

23.1g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tsp avocado oil

1 tbsp ghee

1 tbsp lemon juice

1 tbsp fresh dill

0.5 cup cooked quinoa

1.5 cups asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the avocado oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
3
Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
4
While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are bright green and tender.
5
In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, lemon juice, and chopped fresh dill until fragrant.
6
To serve, portion the cooked quinoa onto a plate, top with the seared cod, drizzle generously with the warm lemon-dill sauce, and arrange the asparagus on the side.