Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and roasted broccoli, finished with a bright and zesty lemon squeeze.

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NUTRITION

397kcal
Protein
41.8g
Fat
12.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil, salt, and pepper, then roast until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, cook the quinoa according to package directions or reheat pre-cooked quinoa until fluffy.

  • 4

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

  • 5

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

  • 6

    Assemble the bowls by layering the quinoa and roasted broccoli, topping with the seared cod and a generous squeeze of fresh lemon juice.

Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and roasted broccoli, finished with a bright and zesty lemon squeeze.

NUTRITION

397kcal
Protein
41.8g
Fat
12.6g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6.7 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Avocado Oil

1 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with olive oil, salt, and pepper, then roast until the edges are tender and slightly charred.

  • 3

    While the broccoli roasts, cook the quinoa according to package directions or reheat pre-cooked quinoa until fluffy.

  • 4

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

  • 5

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

  • 6

    Assemble the bowls by layering the quinoa and roasted broccoli, topping with the seared cod and a generous squeeze of fresh lemon juice.