Crispy Baked Cod with Roasted Asparagus, Cherry Tomatoes, and Quinoa

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

Crispy Baked Cod with Roasted Asparagus, Cherry Tomatoes, and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus, Cherry Tomatoes, and Quinoa

Enjoy tender, flaky cod with a satisfyingly crispy exterior paired with vibrant, roasted asparagus and sweet cherry tomatoes, all served over a bed of fluffy quinoa. This balanced dish offers a delightful mix of textures and fresh flavors perfect for a nutritious dinner.

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NUTRITION

387kcal
Protein
38.9g
Fat
12.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

Salt & Pepper, to taste

1 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Brush lightly with half of the olive oil and sprinkle with garlic powder, salt, and pepper.

  • 3

    On another baking sheet, arrange the asparagus and cherry tomatoes. Drizzle with the remaining olive oil, add a pinch of salt and pepper, and toss gently to coat.

  • 4

    Place both baking sheets in the oven. Bake the cod for about 12-15 minutes until the fish flakes easily with a fork and begins to show a crispy exterior. Roast the vegetables for about 10-12 minutes until tender and slightly charred at the edges.

  • 5

    Warm the cooked quinoa if needed.

  • 6

    Plate the quinoa as a base, then top with the baked cod. Arrange the roasted asparagus and cherry tomatoes alongside. Drizzle with lemon juice over the cod and vegetables before serving.

Crispy Baked Cod with Roasted Asparagus, Cherry Tomatoes, and Quinoa

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

Crispy Baked Cod with Roasted Asparagus, Cherry Tomatoes, and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus, Cherry Tomatoes, and Quinoa

Enjoy tender, flaky cod with a satisfyingly crispy exterior paired with vibrant, roasted asparagus and sweet cherry tomatoes, all served over a bed of fluffy quinoa. This balanced dish offers a delightful mix of textures and fresh flavors perfect for a nutritious dinner.

NUTRITION

387kcal
Protein
38.9g
Fat
12.7g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1/2 cup Cherry Tomatoes

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

Salt & Pepper, to taste

1 tsp Garlic Powder

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Brush lightly with half of the olive oil and sprinkle with garlic powder, salt, and pepper.

  • 3

    On another baking sheet, arrange the asparagus and cherry tomatoes. Drizzle with the remaining olive oil, add a pinch of salt and pepper, and toss gently to coat.

  • 4

    Place both baking sheets in the oven. Bake the cod for about 12-15 minutes until the fish flakes easily with a fork and begins to show a crispy exterior. Roast the vegetables for about 10-12 minutes until tender and slightly charred at the edges.

  • 5

    Warm the cooked quinoa if needed.

  • 6

    Plate the quinoa as a base, then top with the baked cod. Arrange the roasted asparagus and cherry tomatoes alongside. Drizzle with lemon juice over the cod and vegetables before serving.