Grilled Cod Fillet with Steamed Asparagus and Lemon Herb Quinoa

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

Grilled Cod Fillet with Steamed Asparagus and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Cod Fillet with Steamed Asparagus and Lemon Herb Quinoa

Grilled cod fillets seasoned with lemon and herbs, served alongside fluffy quinoa and vibrant snappy asparagus.

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NUTRITION

436kcal
Protein
45.1g
Fat
16.8g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Pat the cod fillet dry with paper towels and brush with half of the olive oil, seasoning with salt and pepper.

  • 3

    Place the cod on the grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily.

  • 4

    While the fish cooks, steam the asparagus spears for 3-5 minutes until they are tender yet remain bright green.

  • 5

    In a small bowl, fluff the cooked quinoa and toss it with the remaining olive oil, lemon juice, and chopped fresh parsley.

  • 6

    Plate the lemon herb quinoa and top with the grilled cod, serving the steamed asparagus on the side.

Grilled Cod Fillet with Steamed Asparagus and Lemon Herb Quinoa

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

Grilled Cod Fillet with Steamed Asparagus and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Cod Fillet with Steamed Asparagus and Lemon Herb Quinoa

Grilled cod fillets seasoned with lemon and herbs, served alongside fluffy quinoa and vibrant snappy asparagus.

NUTRITION

436kcal
Protein
45.1g
Fat
16.8g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Pat the cod fillet dry with paper towels and brush with half of the olive oil, seasoning with salt and pepper.

  • 3

    Place the cod on the grill and cook for 4-5 minutes per side until the fish is opaque and flakes easily.

  • 4

    While the fish cooks, steam the asparagus spears for 3-5 minutes until they are tender yet remain bright green.

  • 5

    In a small bowl, fluff the cooked quinoa and toss it with the remaining olive oil, lemon juice, and chopped fresh parsley.

  • 6

    Plate the lemon herb quinoa and top with the grilled cod, serving the steamed asparagus on the side.