Name: Pan-Seared Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Avocado oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 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 served with a velvety lemon-dill yogurt sauce alongside nutty quinoa and crisp roasted asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.0g

Fat

21.3g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Avocado oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Garlic powder

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the cod fillets completely dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat the avocado 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 until a golden crust forms, then flip and cook for another 3 minutes until opaque.
4
While the fish cooks, whisk together the Greek yogurt, chopped fresh dill, lemon juice, and lemon zest in a small bowl until smooth.
5
Lightly steam or sauté the asparagus spears in a separate pan with a splash of water until they are bright green and tender-crisp.
6
Plate the warm cooked quinoa, top with the pan-seared cod, drizzle generously with the lemon-dill sauce, and serve with the asparagus.