Lemon-Herb Baked Tilapia with Roasted Asparagus and Quinoa

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

Lemon-Herb Baked Tilapia with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Tilapia with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dinner featuring tender baked tilapia infused with bright lemon and fresh herbs, accompanied by perfectly roasted asparagus and a side of fluffy quinoa. Each bite delivers a delightful balance of tang, savory notes and a healthy dose of protein and fiber.

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NUTRITION

341kcal
Protein
39.2g
Fat
10.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 cup Asparagus

1 tsp Olive Oil

2 Tbsp Lemon Juice

1/2 cup Cooked Quinoa

Herbs & Spices (Salt, Pepper, Thyme, Parsley) to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the asparagus and trim the woody ends. Toss them with olive oil, a pinch of salt, and pepper.

  • 3

    Place the asparagus on the baking sheet and roast in the oven for about 12-15 minutes until tender and slightly crisp.

  • 4

    While the asparagus roasts, place the tilapia fillet on a separate piece of parchment-lined baking tray. Drizzle with lemon juice and season with salt, pepper, thyme, and parsley.

  • 5

    Bake the tilapia in the oven for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    To serve, place the tilapia atop a bed of quinoa and arrange the roasted asparagus on the side. Drizzle any remaining lemon juice over the top and garnish with extra herbs if desired.

Lemon-Herb Baked Tilapia with Roasted Asparagus and Quinoa

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

Lemon-Herb Baked Tilapia with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Baked Tilapia with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dinner featuring tender baked tilapia infused with bright lemon and fresh herbs, accompanied by perfectly roasted asparagus and a side of fluffy quinoa. Each bite delivers a delightful balance of tang, savory notes and a healthy dose of protein and fiber.

NUTRITION

341kcal
Protein
39.2g
Fat
10.3g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 cup Asparagus

1 tsp Olive Oil

2 Tbsp Lemon Juice

1/2 cup Cooked Quinoa

Herbs & Spices (Salt, Pepper, Thyme, Parsley) to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the asparagus and trim the woody ends. Toss them with olive oil, a pinch of salt, and pepper.

  • 3

    Place the asparagus on the baking sheet and roast in the oven for about 12-15 minutes until tender and slightly crisp.

  • 4

    While the asparagus roasts, place the tilapia fillet on a separate piece of parchment-lined baking tray. Drizzle with lemon juice and season with salt, pepper, thyme, and parsley.

  • 5

    Bake the tilapia in the oven for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    Warm the cooked quinoa if needed.

  • 7

    To serve, place the tilapia atop a bed of quinoa and arrange the roasted asparagus on the side. Drizzle any remaining lemon juice over the top and garnish with extra herbs if desired.