Name: Pan-Seared Tilapia with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Tilapia fillets; 1.5 cup Asparagus spears; 1 tbsp Olive oil; 0.25 cup Cooked quinoa; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Paprika; 1 tbsp Lemon juice; 1 tsp Fresh parsley

Pan-Seared Tilapia with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Roasted Asparagus

Pan-seared tilapia fillets seasoned with smoky paprika and garlic, served alongside crisp-tender roasted asparagus and a light portion of fluffy quinoa.

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NUTRITION

Protein

55.6g

Fat

20.1g

Carbs

24.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Tilapia fillets

1.5 cup Asparagus spears

1 tbsp Olive oil

0.25 cup Cooked quinoa

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Paprika

1 tbsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus spears with 0.5 tbsp of olive oil, 0.25 tsp sea salt, and 0.25 tsp black pepper.
3
Roast the asparagus for 12 to 15 minutes until the tips are slightly charred and tender.
4
Season the tilapia fillets evenly on both sides with the remaining sea salt, black pepper, garlic powder, and paprika.
5
Heat the remaining 0.5 tbsp of olive oil in a large non-stick skillet over medium-high heat.
6
Sear the tilapia for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
7
Plate the tilapia over the warm cooked quinoa and serve with the roasted asparagus, finished with a drizzle of lemon juice and fresh parsley.