Seared Cod with Roasted Asparagus and Cherry Tomatoes

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

Seared Cod with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Cherry Tomatoes

Pan-seared cod fillets served with oven-roasted asparagus and blistered cherry tomatoes, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

252kcal
Protein
41.7g
Fat
5.1g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

1 cup Asparagus

0.5 cup Cherry Tomatoes

0.75 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the asparagus and cherry tomatoes with half of the olive oil and the minced garlic.

  • 3

    Roast the vegetables for 10-12 minutes until the asparagus is tender and the tomatoes are blistered.

  • 4

    While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Carefully place the cod in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the seared cod alongside the roasted vegetables and drizzle with fresh lemon juice before serving.

Seared Cod with Roasted Asparagus and Cherry Tomatoes

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

Seared Cod with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Cherry Tomatoes

Pan-seared cod fillets served with oven-roasted asparagus and blistered cherry tomatoes, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

252kcal
Protein
41.7g
Fat
5.1g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

1 cup Asparagus

0.5 cup Cherry Tomatoes

0.75 teaspoon Extra Virgin Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the asparagus and cherry tomatoes with half of the olive oil and the minced garlic.

  • 3

    Roast the vegetables for 10-12 minutes until the asparagus is tender and the tomatoes are blistered.

  • 4

    While the vegetables roast, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.

  • 5

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

  • 6

    Carefully place the cod in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the seared cod alongside the roasted vegetables and drizzle with fresh lemon juice before serving.