Baked Cod with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Quinoa

Enjoy a light and flavorful dinner featuring tender baked cod paired with perfectly roasted broccoli and a side of fluffy quinoa. This simple dish highlights the natural taste of fresh cod with a hint of lemon, while the roasted broccoli, tossed in a touch of olive oil, adds a satisfying crunch. The quinoa ties it all together, making for a balanced, delicious meal.

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NUTRITION

317kcal
Protein
30.9g
Fat
8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1 cup Broccoli

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle a little lemon juice over the fillet and season with a pinch of salt and black pepper.

  • 3

    In a bowl, toss the broccoli with olive oil and a pinch of salt and black pepper.

  • 4

    Arrange the broccoli around the cod on the baking sheet.

  • 5

    Bake in the preheated oven for about 12-15 minutes, or until the cod flakes easily with a fork and the broccoli is tender and slightly crispy at the edges.

  • 6

    While the cod and broccoli are baking, warm the cooked quinoa if needed.

  • 7

    Plate the baked cod with a side of roasted broccoli and a serving of quinoa. Drizzle any remaining lemon juice over the top for added brightness.

  • 8

    Serve immediately and enjoy your healthy, balanced dinner.

Baked Cod with Roasted Broccoli and 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 Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Quinoa

Enjoy a light and flavorful dinner featuring tender baked cod paired with perfectly roasted broccoli and a side of fluffy quinoa. This simple dish highlights the natural taste of fresh cod with a hint of lemon, while the roasted broccoli, tossed in a touch of olive oil, adds a satisfying crunch. The quinoa ties it all together, making for a balanced, delicious meal.

NUTRITION

317kcal
Protein
30.9g
Fat
8g
Carbs
32.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

1 cup Broccoli

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle a little lemon juice over the fillet and season with a pinch of salt and black pepper.

  • 3

    In a bowl, toss the broccoli with olive oil and a pinch of salt and black pepper.

  • 4

    Arrange the broccoli around the cod on the baking sheet.

  • 5

    Bake in the preheated oven for about 12-15 minutes, or until the cod flakes easily with a fork and the broccoli is tender and slightly crispy at the edges.

  • 6

    While the cod and broccoli are baking, warm the cooked quinoa if needed.

  • 7

    Plate the baked cod with a side of roasted broccoli and a serving of quinoa. Drizzle any remaining lemon juice over the top for added brightness.

  • 8

    Serve immediately and enjoy your healthy, balanced dinner.