Seared White Fish with Lentil and Asparagus Salad

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

Seared White Fish with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Lentil and Asparagus Salad

Pan-seared cod served over a chilled salad of earthy lentils and tender asparagus, finished with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

598kcal
Protein
83.1g
Fat
8.1g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

12 oz Cod Fillet

1 cup Cooked Lentils

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Pat the cod fillets dry with paper towels and season with salt and pepper.

  • 2

    Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then shock in ice water to stop the cooking.

  • 3

    In a medium bowl, toss the cooked lentils and blanched asparagus with lemon juice, minced garlic, chopped parsley, and a pinch of salt.

  • 4

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

  • 5

    Place the cod in the skillet and sear for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Plate the lentil and asparagus salad and top with the seared cod fillet.

Seared White Fish with Lentil and Asparagus Salad

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

Seared White Fish with Lentil and Asparagus Salad

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Lentil and Asparagus Salad

Pan-seared cod served over a chilled salad of earthy lentils and tender asparagus, finished with a bright and zesty lemon-herb vinaigrette.

NUTRITION

598kcal
Protein
83.1g
Fat
8.1g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

12 oz Cod Fillet

1 cup Cooked Lentils

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Pat the cod fillets dry with paper towels and season with salt and pepper.

  • 2

    Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then shock in ice water to stop the cooking.

  • 3

    In a medium bowl, toss the cooked lentils and blanched asparagus with lemon juice, minced garlic, chopped parsley, and a pinch of salt.

  • 4

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

  • 5

    Place the cod in the skillet and sear for 4-5 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Plate the lentil and asparagus salad and top with the seared cod fillet.