Crispy Baked Fish Fillets with Mixed Greens Salad

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

Crispy Baked Fish Fillets with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillets with Mixed Greens Salad

Savor a delightful lunch of crispy baked cod fillets paired with a refreshing mixed greens salad tossed in a zesty lemon vinaigrette and finished with a sprinkle of quinoa for added texture. This meal masterfully balances delicate, flaky fish with crisp, vibrant vegetables, creating a light yet satisfying dish.

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NUTRITION

380kcal
Protein
43.5g
Fat
16g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber (sliced)

1/4 medium Red Onion (sliced)

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1/4 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Season lightly with salt, pepper, and any dried herbs of your choice.

  • 3

    Spritz the fillet with a tiny bit of olive oil or use a pastry brush to lightly coat it for a crispy finish.

  • 4

    Bake the fish for 12-15 minutes until the fillet flakes easily with a fork.

  • 5

    While the fish is baking, assemble the salad by combining mixed greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.

  • 6

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a simple vinaigrette.

  • 7

    Drizzle the dressing over the salad and toss gently to combine.

  • 8

    Mix in the cooked quinoa with the salad for extra texture and nutrients.

  • 9

    Plate the crispy baked fish fillet alongside a generous serving of the mixed greens salad, and enjoy your balanced lunch.

Crispy Baked Fish Fillets with Mixed Greens Salad

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

Crispy Baked Fish Fillets with Mixed Greens Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillets with Mixed Greens Salad

Savor a delightful lunch of crispy baked cod fillets paired with a refreshing mixed greens salad tossed in a zesty lemon vinaigrette and finished with a sprinkle of quinoa for added texture. This meal masterfully balances delicate, flaky fish with crisp, vibrant vegetables, creating a light yet satisfying dish.

NUTRITION

380kcal
Protein
43.5g
Fat
16g
Carbs
15.2g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

2 cups Mixed Greens

5 Cherry Tomatoes

1/4 cup Cucumber (sliced)

1/4 medium Red Onion (sliced)

1 tablespoon Olive Oil

1 tablespoon Lemon Juice

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Season lightly with salt, pepper, and any dried herbs of your choice.

  • 3

    Spritz the fillet with a tiny bit of olive oil or use a pastry brush to lightly coat it for a crispy finish.

  • 4

    Bake the fish for 12-15 minutes until the fillet flakes easily with a fork.

  • 5

    While the fish is baking, assemble the salad by combining mixed greens, cherry tomatoes, cucumber slices, and red onion in a large bowl.

  • 6

    In a small bowl, whisk together olive oil and lemon juice with a pinch of salt and pepper to create a simple vinaigrette.

  • 7

    Drizzle the dressing over the salad and toss gently to combine.

  • 8

    Mix in the cooked quinoa with the salad for extra texture and nutrients.

  • 9

    Plate the crispy baked fish fillet alongside a generous serving of the mixed greens salad, and enjoy your balanced lunch.