Name: Pan-Seared Cod with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1 tbsp Ghee; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Lemon juice; 1 tbsp Dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 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 over fluffy quinoa and tender asparagus, topped with a bright, buttery lemon-dill sauce that adds a zesty finish.

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NUTRITION

Protein

53.6g

Fat

18.6g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tbsp Ghee

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Lemon juice

1 tbsp Dill

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
2
Heat ghee in a large skillet over medium-high heat until shimmering.
3
Place the cod in the skillet and sear for 3-4 minutes until a golden crust forms, then flip carefully.
4
Add the asparagus spears to the skillet alongside the fish and cook for another 3-4 minutes until the fish is opaque and the asparagus is tender-crisp.
5
Remove the fish and asparagus from the pan and set aside.
6
In the same pan, whisk together the lemon juice and fresh dill with the remaining pan juices for 30 seconds.
7
Serve the cod and asparagus over the pre-cooked quinoa and drizzle with the warm lemon-dill sauce.