Flaky Baked Haddock with Roasted Asparagus

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

Flaky Baked Haddock with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Baked Haddock with Roasted Asparagus

Savor a deliciously flaky baked haddock paired with crisp, roasted asparagus and a light serving of quinoa, all finished with a drizzle of olive oil and a squeeze of fresh lemon. This balanced dish offers a delicate texture, vibrant flavors, and a satisfying finish perfect for a wholesome dinner.

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NUTRITION

327kcal
Protein
33.3g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Haddock Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1/4 Lemon

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the haddock fillet on the baking sheet. Drizzle lightly with olive oil and season with a pinch of salt, black pepper, and garlic powder.

  • 3

    Arrange the asparagus spears around the haddock. Squeeze a little lemon over the fish and asparagus for added brightness.

  • 4

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

  • 5

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 6

    To serve, plate the baked haddock and roasted asparagus alongside 1/2 cup of cooked quinoa. Finish with an additional squeeze of lemon if desired.

Flaky Baked Haddock with Roasted Asparagus

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

Flaky Baked Haddock with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Baked Haddock with Roasted Asparagus

Savor a deliciously flaky baked haddock paired with crisp, roasted asparagus and a light serving of quinoa, all finished with a drizzle of olive oil and a squeeze of fresh lemon. This balanced dish offers a delicate texture, vibrant flavors, and a satisfying finish perfect for a wholesome dinner.

NUTRITION

327kcal
Protein
33.3g
Fat
10.7g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Haddock Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1.5 tsp Extra Virgin Olive Oil

1/4 Lemon

Pinch of Salt

Pinch of Black Pepper

Pinch of Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the haddock fillet on the baking sheet. Drizzle lightly with olive oil and season with a pinch of salt, black pepper, and garlic powder.

  • 3

    Arrange the asparagus spears around the haddock. Squeeze a little lemon over the fish and asparagus for added brightness.

  • 4

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

  • 5

    Meanwhile, prepare the quinoa as per package instructions if not already cooked.

  • 6

    To serve, plate the baked haddock and roasted asparagus alongside 1/2 cup of cooked quinoa. Finish with an additional squeeze of lemon if desired.