Baked Cod with Roasted Broccoli and Lemon Herb Quinoa

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

Baked Cod with Roasted Broccoli and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Lemon Herb Quinoa

Savor a vibrant, well-balanced plate featuring tender baked cod, perfectly roasted broccoli, and a zesty lemon herb quinoa that ties the dish together with fresh, bright flavors. Each bite offers a delightful mix of textures and tastes that celebrate clean, wholesome ingredients.

Try 7 days free, then $12.99 / mo.

NUTRITION

460kcal
Protein
45.7g
Fat
9.5g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet (~198g)

1 cup cooked Quinoa (~185g)

1 cup chopped Broccoli (~91g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Lemon Juice (~15g)

2 tablespoons Fresh Herbs (Parsley & Dill) (~8g)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Drizzle with half of the olive oil, and season with salt, pepper, and a sprinkle of fresh herbs.

  • 3

    Roast the cod in the oven for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    Meanwhile, toss the chopped broccoli with the remaining olive oil, salt, and pepper, and spread it on another baking sheet. Roast in the oven for 10-12 minutes until tender with slightly crisp edges.

  • 5

    Prepare the quinoa according to the package instructions if not already cooked. Once ready, fluff it with a fork and stir in lemon juice and chopped fresh herbs for a burst of flavor.

  • 6

    Plate the baked cod alongside a serving of lemon herb quinoa and roasted broccoli. Garnish with a little extra lemon juice or herbs if desired, and serve immediately.

Baked Cod with Roasted Broccoli and Lemon Herb Quinoa

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

Baked Cod with Roasted Broccoli and Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Lemon Herb Quinoa

Savor a vibrant, well-balanced plate featuring tender baked cod, perfectly roasted broccoli, and a zesty lemon herb quinoa that ties the dish together with fresh, bright flavors. Each bite offers a delightful mix of textures and tastes that celebrate clean, wholesome ingredients.

NUTRITION

460kcal
Protein
45.7g
Fat
9.5g
Carbs
46.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet (~198g)

1 cup cooked Quinoa (~185g)

1 cup chopped Broccoli (~91g)

1 teaspoon Olive Oil (~4.5g)

1 tablespoon Lemon Juice (~15g)

2 tablespoons Fresh Herbs (Parsley & Dill) (~8g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Drizzle with half of the olive oil, and season with salt, pepper, and a sprinkle of fresh herbs.

  • 3

    Roast the cod in the oven for 12-15 minutes until the fish flakes easily with a fork.

  • 4

    Meanwhile, toss the chopped broccoli with the remaining olive oil, salt, and pepper, and spread it on another baking sheet. Roast in the oven for 10-12 minutes until tender with slightly crisp edges.

  • 5

    Prepare the quinoa according to the package instructions if not already cooked. Once ready, fluff it with a fork and stir in lemon juice and chopped fresh herbs for a burst of flavor.

  • 6

    Plate the baked cod alongside a serving of lemon herb quinoa and roasted broccoli. Garnish with a little extra lemon juice or herbs if desired, and serve immediately.