Pistachio-Crusted Cod with Roasted Asparagus and Lemon-Herb Quinoa

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

Pistachio-Crusted Cod with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Cod with Roasted Asparagus and Lemon-Herb Quinoa

Savor a beautifully balanced plate featuring a tender cod filet encrusted with crunchy pistachios, complemented by roasted asparagus and a bright lemon-herb quinoa. This dish is a delightful play of textures and zesty flavors, making it a perfect meal that’s light yet protein-packed.

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NUTRITION

336kcal
Protein
31.3g
Fat
11.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Crushed Pistachios

1/2 cup Cooked Quinoa

5 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (parsley & dill)

Salt and Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a plate and season lightly with salt and pepper. Press the crushed pistachios onto the top surface of the fillet to form a crust.

  • 3

    On a baking sheet lined with parchment, arrange the pistachio-crusted cod and the asparagus spears. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.

  • 4

    Bake in the oven for 12-15 minutes, until the cod is opaque and easily flakes with a fork, and the asparagus are tender and lightly charred.

  • 5

    Meanwhile, in a small bowl, combine the cooked quinoa with lemon juice and finely chopped fresh herbs. Toss gently to mix well.

  • 6

    Plate the cod alongside a serving of lemon-herb quinoa and roasted asparagus. Serve immediately and enjoy your nutritious, delicious meal.

Pistachio-Crusted Cod with Roasted Asparagus and Lemon-Herb Quinoa

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

Pistachio-Crusted Cod with Roasted Asparagus and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Cod with Roasted Asparagus and Lemon-Herb Quinoa

Savor a beautifully balanced plate featuring a tender cod filet encrusted with crunchy pistachios, complemented by roasted asparagus and a bright lemon-herb quinoa. This dish is a delightful play of textures and zesty flavors, making it a perfect meal that’s light yet protein-packed.

NUTRITION

336kcal
Protein
31.3g
Fat
11.9g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

2 tbsp Crushed Pistachios

1/2 cup Cooked Quinoa

5 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Herbs (parsley & dill)

Salt and Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a plate and season lightly with salt and pepper. Press the crushed pistachios onto the top surface of the fillet to form a crust.

  • 3

    On a baking sheet lined with parchment, arrange the pistachio-crusted cod and the asparagus spears. Drizzle the asparagus with olive oil and season with a pinch of salt and pepper.

  • 4

    Bake in the oven for 12-15 minutes, until the cod is opaque and easily flakes with a fork, and the asparagus are tender and lightly charred.

  • 5

    Meanwhile, in a small bowl, combine the cooked quinoa with lemon juice and finely chopped fresh herbs. Toss gently to mix well.

  • 6

    Plate the cod alongside a serving of lemon-herb quinoa and roasted asparagus. Serve immediately and enjoy your nutritious, delicious meal.