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; 1 tbsp Ghee; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 bright, velvety lemon-dill yogurt sauce alongside nutty quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

54.8g

Fat

22.4g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
In a small bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest until smooth.
3
Steam the asparagus spears for 4-5 minutes until they are crisp-tender and bright green.
4
Heat the ghee in a large non-stick skillet over medium-high heat until shimmering.
5
Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily.
6
Plate the pan-seared cod over a bed of warm quinoa, serve the asparagus on the side, and finish with a dollop of the lemon-dill sauce.