Name: Pan-Seared Alaskan Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Alaskan cod fillet; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.25 cup non-fat Greek yogurt; 0.5 tbsp ghee; 1 tbsp lemon juice; 1 tsp fresh dill; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Pan-Seared Alaskan Cod with Lemon-Dill Sauce

Pan-seared Alaskan cod fillets served over a bed of fluffy quinoa and tender asparagus, topped with a bright and creamy lemon-dill sauce.

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NUTRITION

Protein

54.9g

Fat

11.0g

Carbs

30.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

0.25 cup non-fat Greek yogurt

0.5 tbsp ghee

1 tbsp lemon juice

1 tsp fresh dill

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Pat the Alaskan 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 it is shimmering and hot.
3
Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.
4
While the fish is searing, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.
5
In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon juice, and chopped fresh dill until smooth.
6
Plate the cooked quinoa and steamed asparagus, place the seared cod on top, and finish by drizzling the creamy lemon-dill sauce over the fish.