Seared Cod with Steamed Broccoli and Lemon-Garlic 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 Lemon-Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon-Garlic Quinoa

Pan-seared wild cod fillets served over fluffy lemon-garlic quinoa and tender steamed broccoli, finished with a bright and zesty citrus squeeze.

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NUTRITION

283kcal
Protein
35.2g
Fat
7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Atlantic Cod Fillet

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

  • 2

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

  • 3

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

  • 4

    Once the pan is hot, add the cod and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    In a small bowl, toss the warm cooked quinoa with the minced garlic and half of the lemon juice.

  • 6

    Arrange the lemon-garlic quinoa and steamed broccoli on a plate.

  • 7

    Place the seared cod on top and drizzle with the remaining lemon juice before serving.

Seared Cod with Steamed Broccoli and Lemon-Garlic 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 Lemon-Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon-Garlic Quinoa

Pan-seared wild cod fillets served over fluffy lemon-garlic quinoa and tender steamed broccoli, finished with a bright and zesty citrus squeeze.

NUTRITION

283kcal
Protein
35.2g
Fat
7g
Carbs
20.7g

SERVINGS

1 serving

INGREDIENTS

5.8 oz Atlantic Cod Fillet

1/4 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp.

  • 2

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

  • 3

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

  • 4

    Once the pan is hot, add the cod and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    In a small bowl, toss the warm cooked quinoa with the minced garlic and half of the lemon juice.

  • 6

    Arrange the lemon-garlic quinoa and steamed broccoli on a plate.

  • 7

    Place the seared cod on top and drizzle with the remaining lemon juice before serving.