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 tbsp Avocado oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 2 tbsp Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 finished with a bright, creamy lemon-dill sauce and served alongside crisp asparagus and fluffy quinoa.

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NUTRITION

Protein

54.6g

Fat

17.3g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Avocado oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides with the sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
3
Place the cod in the skillet and sear for 3-4 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 4-5 minutes until they are tender-crisp.
5
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice to create the sauce.
6
Warm the pre-cooked quinoa and plate it alongside the steamed asparagus.
7
Top the quinoa and asparagus with the seared cod and drizzle the creamy lemon-dill sauce over the fish just before serving.