Seared Cod with Roasted Asparagus and Garlic Mushrooms

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

Seared Cod with Roasted Asparagus and Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Garlic Mushrooms

Pan-seared cod fillets served with oven-roasted asparagus and savory garlic-infused mushrooms, finished with a squeeze of zesty lemon.

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NUTRITION

266kcal
Protein
45.4g
Fat
5.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

7.6 ounces Cod Fillet

150 grams Asparagus

100 grams White Button Mushrooms

0.75 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears and sliced mushrooms with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the cod for 3-4 minutes per side until the fish is golden, opaque, and flakes easily with a fork.

  • 7

    Serve the seared cod immediately alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.

Seared Cod with Roasted Asparagus and Garlic Mushrooms

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

Seared Cod with Roasted Asparagus and Garlic Mushrooms

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Asparagus and Garlic Mushrooms

Pan-seared cod fillets served with oven-roasted asparagus and savory garlic-infused mushrooms, finished with a squeeze of zesty lemon.

NUTRITION

266kcal
Protein
45.4g
Fat
5.4g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

7.6 ounces Cod Fillet

150 grams Asparagus

100 grams White Button Mushrooms

0.75 teaspoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears and sliced mushrooms with half of the olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 12-15 minutes until tender.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Sear the cod for 3-4 minutes per side until the fish is golden, opaque, and flakes easily with a fork.

  • 7

    Serve the seared cod immediately alongside the roasted vegetables and finish with a fresh squeeze of lemon juice.