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 wild cod served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

302kcal
Protein
31.9g
Fat
7.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa under cold water and cook according to package instructions until light and fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Arrange the quinoa and broccoli on a plate, top with the seared cod, and finish with a bright squeeze of fresh lemon.

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 wild cod served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

NUTRITION

302kcal
Protein
31.9g
Fat
7.6g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Broccoli Florets

1 teaspoon Avocado Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa under cold water and cook according to package instructions until light and fluffy.

  • 2

    Cut the broccoli into bite-sized florets and steam until tender-crisp and vibrant green.

  • 3

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

  • 4

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

  • 5

    Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.

  • 6

    Arrange the quinoa and broccoli on a plate, top with the seared cod, and finish with a bright squeeze of fresh lemon.