Name: Herb-Steamed 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; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 2 tbsp plain Greek yogurt; 1 tbsp fresh dill; 1 tbsp lemon juice; 0.5 tsp lemon zest; 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

Herb-Steamed Cod with Lemon-Dill Sauce

Fresh cod fillets steamed over a bed of aromatic herbs and served with a zesty, creamy lemon-dill sauce alongside fluffy quinoa and crisp asparagus.

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NUTRITION

Protein

52.8g

Fat

19.2g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tbsp fresh dill

1 tbsp lemon juice

0.5 tsp lemon zest

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Fill a large pot with approximately two inches of water and bring to a gentle simmer over medium heat, then place a steamer basket inside.
2
Season the cod fillet evenly on both sides with the sea salt and black pepper.
3
Arrange the cod and the trimmed asparagus spears in the steamer basket, ensuring they are in a single layer for even cooking.
4
Cover the pot with a tight-fitting lid and steam for 8 to 10 minutes, or until the fish is opaque and flakes easily with a fork.
5
While the fish steams, prepare the sauce by whisking together the Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, and chopped dill in a small bowl until velvety.
6
Place the warm, cooked quinoa on a plate and fluff it gently with a fork.
7
Top the quinoa with the steamed asparagus and cod fillet, then finish by drizzling the bright lemon-dill sauce over the fish before serving.