Baked Cod with Roasted Asparagus and Quinoa

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

Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Asparagus and Quinoa

Enjoy a light and nutritious dinner featuring tender baked cod, perfectly roasted asparagus, and fluffy quinoa. This dish balances lean protein with wholesome grains and vibrant vegetables for a satisfying meal.

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NUTRITION

403kcal
Protein
39.1g
Fat
7.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 cup cooked Quinoa

1 cup Asparagus

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rinse the cod fillet and pat dry with paper towels. Season both sides lightly with salt and pepper, and drizzle with lemon juice.

  • 3

    Place the cod fillet on a lined baking sheet.

  • 4

    Trim the asparagus ends and arrange them next to the cod. Drizzle the asparagus with olive oil, then season with salt and pepper.

  • 5

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

  • 6

    While the cod and asparagus are baking, prepare the quinoa if not already cooked. Fluff with a fork and season lightly with salt if desired.

  • 7

    Plate the cod alongside a serving of quinoa and roasted asparagus. Serve warm and enjoy your nutritious, balanced dinner.

Baked Cod with Roasted Asparagus and Quinoa

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

Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Asparagus and Quinoa

Enjoy a light and nutritious dinner featuring tender baked cod, perfectly roasted asparagus, and fluffy quinoa. This dish balances lean protein with wholesome grains and vibrant vegetables for a satisfying meal.

NUTRITION

403kcal
Protein
39.1g
Fat
7.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 cup cooked Quinoa

1 cup Asparagus

1/2 tsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rinse the cod fillet and pat dry with paper towels. Season both sides lightly with salt and pepper, and drizzle with lemon juice.

  • 3

    Place the cod fillet on a lined baking sheet.

  • 4

    Trim the asparagus ends and arrange them next to the cod. Drizzle the asparagus with olive oil, then season with salt and pepper.

  • 5

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

  • 6

    While the cod and asparagus are baking, prepare the quinoa if not already cooked. Fluff with a fork and season lightly with salt if desired.

  • 7

    Plate the cod alongside a serving of quinoa and roasted asparagus. Serve warm and enjoy your nutritious, balanced dinner.