Name: Pan-Seared Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz cod fillet; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp garlic powder

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 bright lemon-dill sauce, served alongside fluffy quinoa and crisp-tender asparagus for a refreshing meal.

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NUTRITION

Protein

54.6g

Fat

17.8g

Carbs

29.5g

SERVINGS

1 serving

INGREDIENTS

9 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh dill

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides evenly with sea salt, black pepper, and garlic powder.
2
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.
3
Carefully place the cod in the pan and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
4
While the fish cooks, steam the asparagus spears for 3 minutes until they are vibrant green and crisp-tender.
5
In a small bowl, whisk together the lemon juice and chopped fresh dill.
6
Plate the cod over the warm cooked quinoa, arrange the asparagus on the side, and drizzle the lemon-dill sauce over the fish before serving.