Pan-Seared Cod with Steamed Asparagus and Lemon-Herb Quinoa

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

Pan-Seared Cod with Steamed Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Steamed Asparagus and Lemon-Herb Quinoa

Flaky cod fillets pan-seared until golden, served with zesty lemon-herb quinoa and tender steamed asparagus for a bright and citrusy finish.

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NUTRITION

437kcal
Protein
45.1g
Fat
16.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus Spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the cod to the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    In a small bowl, fluff the warm cooked quinoa and toss it with the lemon juice and chopped fresh parsley.

  • 6

    Plate the lemon-herb quinoa alongside the steamed asparagus and top with the pan-seared cod fillet.

Pan-Seared Cod with Steamed Asparagus and Lemon-Herb Quinoa

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

Pan-Seared Cod with Steamed Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Steamed Asparagus and Lemon-Herb Quinoa

Flaky cod fillets pan-seared until golden, served with zesty lemon-herb quinoa and tender steamed asparagus for a bright and citrusy finish.

NUTRITION

437kcal
Protein
45.1g
Fat
16.9g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus Spears

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the cod to the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    In a small bowl, fluff the warm cooked quinoa and toss it with the lemon juice and chopped fresh parsley.

  • 6

    Plate the lemon-herb quinoa alongside the steamed asparagus and top with the pan-seared cod fillet.