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; 1 tbsp Ghee; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tbsp Olive oil; 2 tbsp Greek yogurt; 1 tbsp Lemon juice; 1 tsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 fluffy quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

52.1g

Fat

26.5g

Carbs

28.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Ghee

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Olive oil

2 tbsp Greek yogurt

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, and fresh dill until the sauce is velvety and well combined.
2
Toss the asparagus spears with olive oil and a pinch of salt and pepper, then roast in a 400°F oven for 10-12 minutes until crisp-tender.
3
Pat the cod fillets dry with a paper towel and season both sides with the remaining sea salt and black pepper.
4
Heat the ghee in a large non-stick skillet over medium-high heat.
5
Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
6
Serve the pan-seared cod over a bed of warm cooked quinoa with the roasted asparagus on the side, drizzling the lemon-dill sauce over the fish.