Seared Cod with Steamed Asparagus and Quinoa

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

Seared Cod with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Quinoa

Pan-seared cod seasoned with lemon and herbs, served over fluffy quinoa with a side of tender steamed asparagus and a bright citrus finish.

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NUTRITION

321kcal
Protein
37.3g
Fat
7.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Prepare the quinoa by simmering in water until the liquid is absorbed and grains are translucent.

  • 2

    Steam the asparagus spears over boiling water for about 5 minutes until vibrant green.

  • 3

    Season the cod fillet with sea salt, black pepper, and a pinch of dried oregano.

  • 4

    Heat the olive oil in a skillet over medium-high heat and sear the cod until golden.

  • 5

    Flip the fish carefully and cook until it flakes easily with a fork.

  • 6

    Plate the quinoa and asparagus, topping with the cod and a fresh squeeze of lemon juice.

Seared Cod with Steamed Asparagus and Quinoa

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

Seared Cod with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Quinoa

Pan-seared cod seasoned with lemon and herbs, served over fluffy quinoa with a side of tender steamed asparagus and a bright citrus finish.

NUTRITION

321kcal
Protein
37.3g
Fat
7.7g
Carbs
25.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Fresh Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Prepare the quinoa by simmering in water until the liquid is absorbed and grains are translucent.

  • 2

    Steam the asparagus spears over boiling water for about 5 minutes until vibrant green.

  • 3

    Season the cod fillet with sea salt, black pepper, and a pinch of dried oregano.

  • 4

    Heat the olive oil in a skillet over medium-high heat and sear the cod until golden.

  • 5

    Flip the fish carefully and cook until it flakes easily with a fork.

  • 6

    Plate the quinoa and asparagus, topping with the cod and a fresh squeeze of lemon juice.