Flaky Lemon Herb Baked Cod with Roasted Asparagus

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

Flaky Lemon Herb Baked Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Lemon Herb Baked Cod with Roasted Asparagus

Delight in tender, flaky cod baked with a bright lemon-herb marinade paired with roasted asparagus and a side of quinoa. This dish brings together a zesty flavor profile with a satisfying mix of lean protein, vibrant veggies, and wholesome grains, perfect for a balanced meal any time of day.

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NUTRITION

409kcal
Protein
37.5g
Fat
17.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

0.5 cup Cooked Quinoa

0.5 Lemon

2 tbsp Fresh Parsley

1 Garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Line a baking sheet with parchment paper and arrange the asparagus. Drizzle with half the olive oil, season with salt and pepper, and toss to coat.

  • 3

    In a small bowl, mix the juice of half a lemon, chopped fresh parsley, minced garlic, a drizzle of olive oil, salt, and pepper.

  • 4

    Place the cod fillet on a separate lightly oiled baking dish or foil. Brush the lemon-herb mixture evenly over the top of the cod.

  • 5

    Place the cod in the oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    At the same time, roast the asparagus in the oven for about 12 minutes until tender and slightly crisp.

  • 7

    Prepare the cooked quinoa if not already done. Warm it slightly or serve at room temperature as a bed for the cod and asparagus.

  • 8

    Plate the quinoa, top with the baked cod, and arrange the roasted asparagus on the side. Garnish with extra parsley and a squeeze of lemon if desired.

Flaky Lemon Herb Baked Cod with Roasted Asparagus

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

Flaky Lemon Herb Baked Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Lemon Herb Baked Cod with Roasted Asparagus

Delight in tender, flaky cod baked with a bright lemon-herb marinade paired with roasted asparagus and a side of quinoa. This dish brings together a zesty flavor profile with a satisfying mix of lean protein, vibrant veggies, and wholesome grains, perfect for a balanced meal any time of day.

NUTRITION

409kcal
Protein
37.5g
Fat
17.1g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1 tbsp Extra Virgin Olive Oil

0.5 cup Cooked Quinoa

0.5 Lemon

2 tbsp Fresh Parsley

1 Garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Line a baking sheet with parchment paper and arrange the asparagus. Drizzle with half the olive oil, season with salt and pepper, and toss to coat.

  • 3

    In a small bowl, mix the juice of half a lemon, chopped fresh parsley, minced garlic, a drizzle of olive oil, salt, and pepper.

  • 4

    Place the cod fillet on a separate lightly oiled baking dish or foil. Brush the lemon-herb mixture evenly over the top of the cod.

  • 5

    Place the cod in the oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    At the same time, roast the asparagus in the oven for about 12 minutes until tender and slightly crisp.

  • 7

    Prepare the cooked quinoa if not already done. Warm it slightly or serve at room temperature as a bed for the cod and asparagus.

  • 8

    Plate the quinoa, top with the baked cod, and arrange the roasted asparagus on the side. Garnish with extra parsley and a squeeze of lemon if desired.