Baked Cod with Roasted Asparagus and Cauliflower Mash

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

Baked Cod with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Asparagus and Cauliflower Mash

Savor a light yet satisfying dinner featuring tender baked cod, perfectly roasted asparagus, and a creamy cauliflower mash with a bright hint of lemon. Ideal for a clean-eating lifestyle, each bite is balanced in flavor and nutrition, making this dish as delightful to look at as it is to eat.

Try 7 days free, then $12.99 / mo.

NUTRITION

307kcal
Protein
33.1g
Fat
14.7g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 cup chopped Asparagus (about 8 spears)

1 cup chopped Cauliflower

3 tbsp Nonfat Greek Yogurt

3 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle a small portion of olive oil (about 1 tsp) and lemon juice over the fish, and season with salt and pepper.

  • 3

    In a bowl, toss the asparagus with a little olive oil, salt, and pepper. Arrange the asparagus on another baking sheet.

  • 4

    Roast the cod and asparagus in the oven. Bake the cod for 12-15 minutes until it flakes easily, and roast the asparagus for 10-12 minutes until tender and lightly charred.

  • 5

    Meanwhile, steam or boil the cauliflower until soft, about 8-10 minutes. Drain well.

  • 6

    In a blender or food processor, combine the cooked cauliflower, nonfat Greek yogurt, and the remaining olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 7

    To serve, plate the baked cod alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Drizzle with any remaining lemon juice if desired.

Baked Cod with Roasted Asparagus and Cauliflower Mash

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

Baked Cod with Roasted Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Asparagus and Cauliflower Mash

Savor a light yet satisfying dinner featuring tender baked cod, perfectly roasted asparagus, and a creamy cauliflower mash with a bright hint of lemon. Ideal for a clean-eating lifestyle, each bite is balanced in flavor and nutrition, making this dish as delightful to look at as it is to eat.

NUTRITION

307kcal
Protein
33.1g
Fat
14.7g
Carbs
14.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 cup chopped Asparagus (about 8 spears)

1 cup chopped Cauliflower

3 tbsp Nonfat Greek Yogurt

3 tsp Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle a small portion of olive oil (about 1 tsp) and lemon juice over the fish, and season with salt and pepper.

  • 3

    In a bowl, toss the asparagus with a little olive oil, salt, and pepper. Arrange the asparagus on another baking sheet.

  • 4

    Roast the cod and asparagus in the oven. Bake the cod for 12-15 minutes until it flakes easily, and roast the asparagus for 10-12 minutes until tender and lightly charred.

  • 5

    Meanwhile, steam or boil the cauliflower until soft, about 8-10 minutes. Drain well.

  • 6

    In a blender or food processor, combine the cooked cauliflower, nonfat Greek yogurt, and the remaining olive oil. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 7

    To serve, plate the baked cod alongside a serving of roasted asparagus and a generous scoop of cauliflower mash. Drizzle with any remaining lemon juice if desired.