Name: Pan-Seared Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillets; 0.25 tsp Fine sea salt; 0.25 tsp Black pepper; 1 tbsp Extra virgin olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 clove Garlic; 0.5 cup Cooked quinoa; 1 cup Asparagus spears

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Lemon-Dill Sauce

Pan-seared cod fillets finished with a creamy, zesty lemon-dill sauce and served with fluffy quinoa and crisp asparagus.

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NUTRITION

Protein

55.0g

Fat

21.3g

Carbs

31.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillets

0.25 tsp Fine sea salt

0.25 tsp Black pepper

1 tbsp Extra virgin olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 clove Garlic

0.5 cup Cooked quinoa

1 cup Asparagus spears

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PREPARATION

1
Pat the cod fillets dry with paper towels and season both sides evenly with the fine sea salt and black pepper.
2
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until the oil is shimmering.
3
Carefully place the cod fillets in the pan and sear for 3 to 4 minutes per side until the exterior is golden brown and the fish flakes easily with a fork.
4
While the fish is searing, whisk together the plain Greek yogurt, chopped fresh dill, lemon juice, and minced garlic in a small bowl to create the sauce.
5
Steam the asparagus spears in a steamer basket for 3 to 5 minutes until they are bright green and tender-crisp.
6
Divide the cooked quinoa between plates, top with a cod fillet, drizzle generously with the lemon-dill sauce, and serve with the steamed asparagus on the side.