Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

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

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

Pan-seared cod fillets served over fluffy herb-infused quinoa and tender steamed asparagus, finished with a bright lemon zest.

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NUTRITION

449kcal
Protein
46.7g
Fat
17.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet

0.5 cup Cooked Quinoa

1 cup Steamed Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Prepare the quinoa by rinsing it thoroughly and simmering in water until fluffy and the liquid is absorbed.

  • 2

    Trim the woody ends of the asparagus and steam them over boiling water for about 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily.

  • 6

    Toss the cooked quinoa with freshly chopped parsley and a squeeze of lemon juice.

  • 7

    Serve the pan-seared cod immediately over the herb quinoa with the steamed asparagus on the side.

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

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

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Herb Quinoa and Steamed Asparagus

Pan-seared cod fillets served over fluffy herb-infused quinoa and tender steamed asparagus, finished with a bright lemon zest.

NUTRITION

449kcal
Protein
46.7g
Fat
17.2g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet

0.5 cup Cooked Quinoa

1 cup Steamed Asparagus

1 tbsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Prepare the quinoa by rinsing it thoroughly and simmering in water until fluffy and the liquid is absorbed.

  • 2

    Trim the woody ends of the asparagus and steam them over boiling water for about 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily.

  • 6

    Toss the cooked quinoa with freshly chopped parsley and a squeeze of lemon juice.

  • 7

    Serve the pan-seared cod immediately over the herb quinoa with the steamed asparagus on the side.