Name: Pan-Seared Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 12 medium asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 0.5 tbsp ghee; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

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 Roasted Asparagus

Flaky cod fillets pan-seared until golden and served over fluffy quinoa with tender oven-roasted asparagus spears and a bright squeeze of lemon.

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NUTRITION

Protein

50g

Fat

24.4g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

12 medium asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the asparagus spears with the extra virgin olive oil, half the sea salt, and half the black pepper on the prepared sheet.
3
Roast the asparagus for 12 to 15 minutes until tender and slightly charred at the tips.
4
Pat the cod fillets completely dry with a paper towel and season both sides with garlic powder and the remaining salt and pepper.
5
Heat the ghee in a large non-stick skillet over medium-high heat until shimmering.
6
Carefully place the cod in the skillet and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily with a fork.
7
Warm the pre-cooked quinoa and divide it between serving plates.
8
Top the quinoa with the pan-seared cod and roasted asparagus, then finish with fresh lemon juice and chopped parsley.