Name: Pan-Seared Cod with Roasted Asparagus and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1.5 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Pan-Seared Cod with Roasted Asparagus and Quinoa

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 Roasted Asparagus and Quinoa

Flaky cod fillets pan-seared until golden and served over fluffy quinoa with crisp-tender roasted asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

56.9g

Fat

18.1g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1.5 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Toss asparagus with half the olive oil, sea salt, and pepper; roast for 12 minutes.
3
Pat cod dry with paper towels and season both sides with remaining salt and pepper.
4
Heat remaining oil in a cast-iron skillet over medium-high heat and sear cod for 3-4 minutes per side until opaque.
5
Mince garlic and add to the pan during the last minute of cooking for a fragrant finish.
6
Plate the cod over warm quinoa with roasted asparagus, then garnish with fresh parsley and lemon juice.