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 cod seasoned with lemon and herbs, served with fluffy quinoa and tender steamed broccoli, finished with a bright and zesty lemon squeeze.

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NUTRITION

357kcal
Protein
35.1g
Fat
11.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.75 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa under cold water and simmer in a small pot with water until all liquid is absorbed and grains are fluffy.

  • 2

    Steam the broccoli florets over boiling water until they are tender-crisp and vibrant green.

  • 3

    Pat the cod fillet dry with paper towels and season both sides with sea salt, black pepper, and dried oregano.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the cod for about three to four minutes per side until golden and opaque.

  • 5

    Plate the seared cod alongside the quinoa and broccoli, finishing the dish 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 cod seasoned with lemon and herbs, served with fluffy quinoa and tender steamed broccoli, finished with a bright and zesty lemon squeeze.

NUTRITION

357kcal
Protein
35.1g
Fat
11.5g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.75 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and simmer in a small pot with water until all liquid is absorbed and grains are fluffy.

  • 2

    Steam the broccoli florets over boiling water until they are tender-crisp and vibrant green.

  • 3

    Pat the cod fillet dry with paper towels and season both sides with sea salt, black pepper, and dried oregano.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the cod for about three to four minutes per side until golden and opaque.

  • 5

    Plate the seared cod alongside the quinoa and broccoli, finishing the dish with a fresh squeeze of lemon juice.