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 Atlantic cod served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of zesty lemon.

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NUTRITION

299kcal
Protein
27g
Fat
9.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    Arrange the quinoa and broccoli on a plate, top with the seared cod, and drizzle with fresh lemon juice.

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 Atlantic cod served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of zesty lemon.

NUTRITION

299kcal
Protein
27g
Fat
9.8g
Carbs
27g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

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

  • 5

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

  • 6

    Arrange the quinoa and broccoli on a plate, top with the seared cod, and drizzle with fresh lemon juice.