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; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 zesty lemon-dill yogurt sauce and served alongside fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

54.3g

Fat

21.3g

Carbs

30.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.
2
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and minced garlic until smooth.
3
Heat half of the olive oil in a large skillet over medium-high heat and sauté the asparagus for 5-7 minutes until tender-crisp.
4
Remove asparagus and add the remaining olive oil to the same skillet, then sear the cod for 3-4 minutes per side until golden and opaque.
5
Plate the cooked quinoa and asparagus, top with the seared cod, and finish with a generous dollop of the lemon-dill sauce.