Name: Pan-Seared Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1.25 tbsp Extra virgin olive oil; 1 bunch Asparagus; 0.5 cup Cooked quinoa; 0.5 whole Lemon; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 with crisp-tender roasted asparagus and nutty quinoa for a bright and satisfying meal.

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NUTRITION

Protein

55.2g

Fat

21.6g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1.25 tbsp Extra virgin olive oil

1 bunch Asparagus

0.5 cup Cooked quinoa

0.5 whole Lemon

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and place them on the prepared baking sheet.
3
Drizzle the asparagus with 0.75 tablespoons of olive oil and sprinkle with half of the sea salt and black pepper, tossing to coat evenly.
4
Roast the asparagus in the oven for 12 to 15 minutes until tender and slightly charred.
5
Pat the cod fillets dry with a paper towel and season both sides with garlic powder and the remaining sea salt and black pepper.
6
Heat the remaining 0.5 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
7
Place the cod in the hot skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
8
Divide the cooked quinoa between plates, top with the pan-seared cod and roasted asparagus, and finish with a fresh squeeze of lemon juice.