Pan-Seared Tilapia with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Tilapia with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Lemon-Herb Sauce

Pan-seared tilapia fillets finished with a bright lemon-herb sauce and served with nutty quinoa and crisp-tender asparagus.

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NUTRITION

452kcal
Protein
55.4g
Fat
14.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Tilapia fillet

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Pat the tilapia fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 3

    Place the tilapia in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish cooks, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

  • 5

    In a small bowl, whisk together the fresh lemon juice, lemon zest, and chopped parsley to create the herb sauce.

  • 6

    Place the cooked quinoa on a plate, top with the pan-seared tilapia and steamed asparagus, then drizzle the lemon-herb sauce over the fish before serving.

Pan-Seared Tilapia with Lemon-Herb Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Pan-Seared Tilapia with Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Lemon-Herb Sauce

Pan-seared tilapia fillets finished with a bright lemon-herb sauce and served with nutty quinoa and crisp-tender asparagus.

NUTRITION

452kcal
Protein
55.4g
Fat
14.2g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Tilapia fillet

0.5 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Pat the tilapia fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat the olive oil in a large non-stick skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 3

    Place the tilapia in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish cooks, steam the asparagus spears for 4-5 minutes until they are bright green and crisp-tender.

  • 5

    In a small bowl, whisk together the fresh lemon juice, lemon zest, and chopped parsley to create the herb sauce.

  • 6

    Place the cooked quinoa on a plate, top with the pan-seared tilapia and steamed asparagus, then drizzle the lemon-herb sauce over the fish before serving.