Seared Cod with Lemon Herb Quinoa and Steamed Broccoli

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

Seared Cod with Lemon Herb Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Cod with Lemon Herb Quinoa and Steamed Broccoli

Pan-seared cod served over lemon-herb quinoa and steamed broccoli, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

464kcal
Protein
47g
Fat
17.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Olive Oil

1/2 Lemon (juiced and zested)

1 clove Garlic (minced)

1 tablespoon Fresh Parsley (chopped)

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and simmer in water or vegetable broth until fluffy and tender.

  • 2

    Steam the broccoli florets over boiling water until they are vibrant green and fork-tender.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until golden and opaque.

  • 5

    In a small bowl, whisk the remaining olive oil with lemon zest, lemon juice, minced garlic, and chopped parsley.

  • 6

    Toss the cooked quinoa with the lemon-herb dressing until well coated.

  • 7

    Serve the seared cod over the bed of quinoa with the steamed broccoli on the side, finishing with an extra zesty squeeze of lemon.

Seared Cod with Lemon Herb Quinoa and Steamed Broccoli

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

Seared Cod with Lemon Herb Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Seared Cod with Lemon Herb Quinoa and Steamed Broccoli

Pan-seared cod served over lemon-herb quinoa and steamed broccoli, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

464kcal
Protein
47g
Fat
17.4g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli florets

1 tablespoon Olive Oil

1/2 Lemon (juiced and zested)

1 clove Garlic (minced)

1 tablespoon Fresh Parsley (chopped)

PREPARATION

  • 1

    Rinse the quinoa thoroughly and simmer in water or vegetable broth until fluffy and tender.

  • 2

    Steam the broccoli florets over boiling water until they are vibrant green and fork-tender.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until golden and opaque.

  • 5

    In a small bowl, whisk the remaining olive oil with lemon zest, lemon juice, minced garlic, and chopped parsley.

  • 6

    Toss the cooked quinoa with the lemon-herb dressing until well coated.

  • 7

    Serve the seared cod over the bed of quinoa with the steamed broccoli on the side, finishing with an extra zesty squeeze of lemon.