Baked Cod with Steamed Asparagus 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 Steamed Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Asparagus and Lemon-Herb Quinoa

Savor a light yet satisfying dinner featuring tender baked cod brushed with zesty lemon and fresh herbs, paired with perfectly steamed asparagus and a fluffy serving of lemon-herb quinoa. This dish delivers a harmonious blend of flavors with every bite.

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NUTRITION

426kcal
Protein
43.2g
Fat
17.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup cooked Quinoa

1 cup Asparagus

1 tbsp Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking dish.

  • 2

    Place the cod fillet on the baking dish. Drizzle with a little olive oil, then season with salt and pepper.

  • 3

    Squeeze the juice of half a lemon over the cod and sprinkle with chopped fresh herbs.

  • 4

    Bake the cod in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork.

  • 5

    While the cod is baking, rinse the quinoa thoroughly and cook it according to package instructions. Once cooked, stir in a splash of lemon juice, a drizzle of olive oil, and a bit of fresh herbs for extra flavor.

  • 6

    Steam the asparagus until tender, about 4-5 minutes, then season lightly with salt and pepper.

  • 7

    Plate the baked cod alongside the lemon-herb quinoa and steamed asparagus. Garnish with additional herbs if desired, and serve immediately.

Baked Cod with Steamed Asparagus 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 Steamed Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Asparagus and Lemon-Herb Quinoa

Savor a light yet satisfying dinner featuring tender baked cod brushed with zesty lemon and fresh herbs, paired with perfectly steamed asparagus and a fluffy serving of lemon-herb quinoa. This dish delivers a harmonious blend of flavors with every bite.

NUTRITION

426kcal
Protein
43.2g
Fat
17.6g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup cooked Quinoa

1 cup Asparagus

1 tbsp Olive Oil

1/2 Lemon

2 tbsp Fresh Herbs (Parsley & Dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and lightly grease a baking dish.

  • 2

    Place the cod fillet on the baking dish. Drizzle with a little olive oil, then season with salt and pepper.

  • 3

    Squeeze the juice of half a lemon over the cod and sprinkle with chopped fresh herbs.

  • 4

    Bake the cod in the preheated oven for about 12-15 minutes, or until it flakes easily with a fork.

  • 5

    While the cod is baking, rinse the quinoa thoroughly and cook it according to package instructions. Once cooked, stir in a splash of lemon juice, a drizzle of olive oil, and a bit of fresh herbs for extra flavor.

  • 6

    Steam the asparagus until tender, about 4-5 minutes, then season lightly with salt and pepper.

  • 7

    Plate the baked cod alongside the lemon-herb quinoa and steamed asparagus. Garnish with additional herbs if desired, and serve immediately.