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; 0.5 cup Cooked quinoa; 1.5 cup Asparagus spears; 1 tbsp Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 tsp Minced garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon zest

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 basted in a bright lemon-dill sauce, served over fluffy quinoa with crisp-tender asparagus for a refreshing finish.

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NUTRITION

Protein

52.8g

Fat

19.9g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.5 cup Cooked quinoa

1.5 cup Asparagus spears

1 tbsp Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Minced garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon zest

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PREPARATION

1
Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the ghee in a large cast-iron skillet over medium-high heat until shimmering.
3
Place the cod in the skillet and sear for 3-4 minutes per side until golden brown and opaque throughout.
4
While the fish cooks, whisk together the Greek yogurt, fresh dill, lemon juice, lemon zest, and minced garlic in a small bowl.
5
Steam or lightly sauté the asparagus spears until they reach a vibrant green, crisp-tender texture.
6
Plate the seared cod over the warm cooked quinoa, drizzle with the lemon-dill sauce, and serve with the asparagus.