Seared Cod with Steamed Asparagus and 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 Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Herb Quinoa

Pan-seared cod fillets served over fluffy herb-infused quinoa and tender steamed asparagus, finished with a bright and zesty lemon drizzle.

Try 7 days free, then $12.99 / mo.

NUTRITION

433kcal
Protein
44.8g
Fat
17g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until fluffy, then set aside.

  • 2

    Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Toss the cooked quinoa with the remaining olive oil, fresh parsley, and lemon juice.

  • 7

    Serve the seared cod atop the herb quinoa with the steamed asparagus on the side.

Seared Cod with Steamed Asparagus and 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 Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Asparagus and Herb Quinoa

Pan-seared cod fillets served over fluffy herb-infused quinoa and tender steamed asparagus, finished with a bright and zesty lemon drizzle.

NUTRITION

433kcal
Protein
44.8g
Fat
17g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1 cup Asparagus spears

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until fluffy, then set aside.

  • 2

    Trim the woody ends off the asparagus and steam for 4 to 5 minutes until tender-crisp.

  • 3

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

  • 4

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

  • 5

    Sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    Toss the cooked quinoa with the remaining olive oil, fresh parsley, and lemon juice.

  • 7

    Serve the seared cod atop the herb quinoa with the steamed asparagus on the side.