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 ghee; 0.25 cup Greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa; 1 cup asparagus spears

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 topped with a velvety lemon-dill sauce and served alongside fluffy quinoa and crisp-tender asparagus for a bright, refreshing meal.

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NUTRITION

Protein

55.0g

Fat

22.2g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp ghee

0.25 cup Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

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PREPARATION

1
Pat the cod fillets completely dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the ghee in a large non-stick skillet over medium-high heat until it is shimmering and hot.
3
Carefully place the cod in the skillet and sear for 3-4 minutes per side without moving them until the exterior is golden and the fish flakes easily with a fork.
4
While the fish cooks, whisk together the Greek yogurt, finely chopped fresh dill, and lemon juice in a small bowl until the sauce is smooth and combined.
5
Steam or lightly sauté the asparagus spears in a separate pan for 4-5 minutes until they are vibrant green and reach a crisp-tender texture.
6
Plate the pan-seared cod over a bed of warm quinoa, drizzling the creamy lemon-dill sauce over the fish and serving the asparagus on the side.