Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

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

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

Pan-seared cod fillets served over zesty herb-flecked quinoa with tender steamed asparagus, finished with a bright and zingy lemon squeeze.

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NUTRITION

416kcal
Protein
64.2g
Fat
8.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

11.5 ounces Cod Fillet

1/3 cup cooked Quinoa

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

  • 1

    Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper.

  • 2

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

  • 3

    Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

  • 5

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

  • 6

    Plate the lemon herb quinoa and top with the seared cod fillets.

  • 7

    Serve the steamed asparagus on the side and drizzle the remaining lemon juice over the fish and vegetables.

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

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

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Lemon Herb Quinoa

Pan-seared cod fillets served over zesty herb-flecked quinoa with tender steamed asparagus, finished with a bright and zingy lemon squeeze.

NUTRITION

416kcal
Protein
64.2g
Fat
8.3g
Carbs
20.3g

SERVINGS

1 serving

INGREDIENTS

11.5 ounces Cod Fillet

1/3 cup cooked Quinoa

10 spears Asparagus

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper.

  • 2

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

  • 3

    Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish cooks, place the asparagus in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp.

  • 5

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

  • 6

    Plate the lemon herb quinoa and top with the seared cod fillets.

  • 7

    Serve the steamed asparagus on the side and drizzle the remaining lemon juice over the fish and vegetables.