Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over a bed of fluffy quinoa and lemon-roasted broccoli with a touch of toasted garlic.

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NUTRITION

505kcal
Protein
54.1g
Fat
17.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8.8 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1 tablespoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with half the olive oil, minced garlic, salt, and pepper, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Cook quinoa according to package directions using water or vegetable broth until fluffy.

  • 4

    Pat cod fillets dry and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until it is opaque and flakes easily.

  • 6

    Serve the seared cod over the warm quinoa alongside the roasted broccoli with a fresh squeeze of lemon juice.

Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over a bed of fluffy quinoa and lemon-roasted broccoli with a touch of toasted garlic.

NUTRITION

505kcal
Protein
54.1g
Fat
17.7g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8.8 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1 tablespoon Olive Oil

1 clove Garlic

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F.

  • 2

    Toss broccoli florets with half the olive oil, minced garlic, salt, and pepper, then roast for 15-20 minutes until tender and slightly charred.

  • 3

    Cook quinoa according to package directions using water or vegetable broth until fluffy.

  • 4

    Pat cod fillets dry and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until it is opaque and flakes easily.

  • 6

    Serve the seared cod over the warm quinoa alongside the roasted broccoli with a fresh squeeze of lemon juice.