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 Olive oil; 0.25 cup Greek yogurt; 1 tbsp Lemon juice; 2 tbsp Fresh dill; 0.5 cup Cooked quinoa; 1 cup Asparagus; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 topped with a bright, velvety lemon-dill yogurt sauce and served alongside nutty quinoa and crisp roasted asparagus.

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NUTRITION

Protein

55.2g

Fat

21.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

0.25 cup Greek yogurt

1 tbsp Lemon juice

2 tbsp Fresh dill

0.5 cup Cooked quinoa

1 cup Asparagus

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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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
Heat the olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
3
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 cooks, whisk together the Greek yogurt, lemon juice, minced garlic, and finely chopped fresh dill in a small bowl to create the sauce.
5
Steam or lightly sauté the asparagus in a separate pan until tender-crisp and warm the pre-cooked quinoa.
6
Plate the quinoa and asparagus, place the cod fillet on top, and finish with a generous drizzle of the velvety lemon-dill sauce.