Name: Pan-Seared Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 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; 1 cup asparagus spears; 0.5 cup cooked quinoa

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 served with a velvety lemon-dill yogurt sauce alongside nutty quinoa and crisp-tender asparagus.

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NUTRITION

Protein

50.8g

Fat

18.4g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

7 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

1 cup asparagus spears

0.5 cup cooked quinoa

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PREPARATION

1
Pat the cod fillets 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 shimmering.
3
Carefully place the cod in the pan and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily.
4
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, and lemon juice until the sauce is smooth and combined.
5
Steam the asparagus spears for 3 to 5 minutes until they are bright green and crisp-tender.
6
Plate the cod over the warm cooked quinoa, serve the asparagus on the side, and drizzle the fish generously with the lemon-dill sauce.