Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared Atlantic cod served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

Try 7 days free, then $12.99 / mo.

NUTRITION

416kcal
Protein
36g
Fat
13.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Atlantic Cod Fillet

3/4 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

    Place the cod in the skillet and sear for 3 to 4 minutes per side until the flesh is opaque and flakes easily.

  • 4

    While the fish cooks, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 5

    Fluff the cooked quinoa with a fork and place it on a plate.

  • 6

    Arrange the seared cod and steamed broccoli over the quinoa and finish with a fresh squeeze of lemon juice.

Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared Atlantic cod served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

416kcal
Protein
36g
Fat
13.1g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

5 ounces Atlantic Cod Fillet

3/4 cup Cooked Quinoa

1 1/2 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

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

  • 3

    Place the cod in the skillet and sear for 3 to 4 minutes per side until the flesh is opaque and flakes easily.

  • 4

    While the fish cooks, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 5

    Fluff the cooked quinoa with a fork and place it on a plate.

  • 6

    Arrange the seared cod and steamed broccoli over the quinoa and finish with a fresh squeeze of lemon juice.