Lemon Herb Baked Tilapia with Roasted Asparagus and Quinoa

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

Lemon Herb Baked Tilapia with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Tilapia with Roasted Asparagus and Quinoa

Delight in a light yet nourishing plate featuring tender, oven-baked tilapia infused with zesty lemon and fresh herbs, paired with crisp roasted asparagus and a side of fluffy quinoa. This well-balanced dish is perfect for a wholesome meal, offering a refreshing burst of flavor and satisfying texture with every bite.

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NUTRITION

402kcal
Protein
38.2g
Fat
15g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 cup Asparagus (approx 134g)

2 tsp Olive Oil

1 Lemon wedge

1 Garlic clove

1/2 cup Cooked Quinoa

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a baking sheet lined with parchment paper. Drizzle 1 tsp of olive oil over the fillet and season with salt, pepper, and minced garlic.

  • 3

    Squeeze the juice of a lemon wedge over the fish and sprinkle with any preferred dried or fresh herbs for added flavor.

  • 4

    Arrange the asparagus around the tilapia, drizzle with the remaining olive oil, and season with a pinch of salt and pepper.

  • 5

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

  • 6

    While the fish and asparagus are baking, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Once ready, plate the tilapia alongside the roasted asparagus and a serving of quinoa. Garnish with an extra squeeze of lemon if desired, and serve warm.

Lemon Herb Baked Tilapia with Roasted Asparagus and Quinoa

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

Lemon Herb Baked Tilapia with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Tilapia with Roasted Asparagus and Quinoa

Delight in a light yet nourishing plate featuring tender, oven-baked tilapia infused with zesty lemon and fresh herbs, paired with crisp roasted asparagus and a side of fluffy quinoa. This well-balanced dish is perfect for a wholesome meal, offering a refreshing burst of flavor and satisfying texture with every bite.

NUTRITION

402kcal
Protein
38.2g
Fat
15g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 cup Asparagus (approx 134g)

2 tsp Olive Oil

1 Lemon wedge

1 Garlic clove

1/2 cup Cooked Quinoa

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the tilapia fillet on a baking sheet lined with parchment paper. Drizzle 1 tsp of olive oil over the fillet and season with salt, pepper, and minced garlic.

  • 3

    Squeeze the juice of a lemon wedge over the fish and sprinkle with any preferred dried or fresh herbs for added flavor.

  • 4

    Arrange the asparagus around the tilapia, drizzle with the remaining olive oil, and season with a pinch of salt and pepper.

  • 5

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

  • 6

    While the fish and asparagus are baking, prepare 1/2 cup of cooked quinoa according to package instructions.

  • 7

    Once ready, plate the tilapia alongside the roasted asparagus and a serving of quinoa. Garnish with an extra squeeze of lemon if desired, and serve warm.