Name: Seared Cod with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 ounces Cod Fillet; 1 cup Cooked Quinoa; 1 cup Asparagus spears; 1 teaspoon Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced

Seared Cod with Roasted Asparagus and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Quinoa

Flaky pan-seared cod served over a bed of protein-rich quinoa and roasted asparagus spears, finished with a bright and zesty lemon-garlic drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

61.7g

Fat

10.2g

Carbs

47g

SERVINGS

1 serving

INGREDIENTS

10 ounces Cod Fillet

1 cup Cooked Quinoa

1 cup Asparagus spears

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the asparagus with half of the olive oil and a pinch of salt and pepper, then roast for 12-15 minutes until tender.
3
Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and the minced garlic.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
6
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
7
Plate the cod over the bed of quinoa with the roasted asparagus on the side.
8
Drizzle the fresh lemon juice over the fish and vegetables just before serving.