Pan-Seared Alaskan Cod with Lemon-Dill Sauce

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

Pan-Seared Alaskan Cod with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Alaskan Cod with Lemon-Dill Sauce

Pan-seared Alaskan cod fillets topped with a bright lemon-dill yogurt sauce, served alongside crisp roasted asparagus and fluffy quinoa for a refreshing finish.

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NUTRITION

498kcal
Protein
55.4g
Fat
17.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat plain Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

1 cup asparagus

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 and black pepper.

  • 2

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and finely chopped fresh dill until the sauce is creamy.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 4

    Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    While the fish is searing, steam or lightly sauté the asparagus in a separate pan until it is tender-crisp and vibrant green.

  • 6

    Arrange the warm quinoa on a plate, top with the pan-seared cod, and drizzle the lemon-dill sauce over the fish, serving the asparagus on the side.

Pan-Seared Alaskan Cod with Lemon-Dill Sauce

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

Pan-Seared Alaskan Cod with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Alaskan Cod with Lemon-Dill Sauce

Pan-seared Alaskan cod fillets topped with a bright lemon-dill yogurt sauce, served alongside crisp roasted asparagus and fluffy quinoa for a refreshing finish.

NUTRITION

498kcal
Protein
55.4g
Fat
17.6g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat plain Greek yogurt

1 tbsp fresh lemon juice

1 tbsp fresh dill

1 clove garlic

1 cup asparagus

0.5 cup cooked quinoa

PREPARATION

  • 1

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

  • 2

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and finely chopped fresh dill until the sauce is creamy.

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.

  • 4

    Carefully place the cod fillets in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 5

    While the fish is searing, steam or lightly sauté the asparagus in a separate pan until it is tender-crisp and vibrant green.

  • 6

    Arrange the warm quinoa on a plate, top with the pan-seared cod, and drizzle the lemon-dill sauce over the fish, serving the asparagus on the side.