Flaky Lemon Herb 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.

Flaky Lemon Herb Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon Herb Baked Cod with Roasted Asparagus and Quinoa

Delight in a light yet satisfying meal featuring succulent baked cod infused with fresh lemon and aromatic herbs, paired with tender roasted asparagus and a side of fluffy quinoa. This dish strikes the perfect balance between delicate flavors and nutritional support, ideal for a wholesome dinner.

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NUTRITION

374kcal
Protein
37.6g
Fat
12.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

8 Asparagus Spears

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

1 tbsp Fresh Parsley (garnish)

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a baking sheet lined with parchment paper. Drizzle half of the olive oil (1 tsp) over the fish and season with garlic powder, a pinch of salt, and black pepper.

  • 3

    Squeeze the lemon juice evenly over the fish and, if desired, lightly sprinkle some fresh parsley on top.

  • 4

    Arrange the asparagus spears around the cod on the baking sheet. Drizzle the remaining olive oil over the asparagus and season with a pinch of 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 are tender.

  • 6

    While baking, warm your pre-cooked quinoa if needed. Once the fish and vegetables are ready, plate the cod and asparagus alongside the quinoa.

  • 7

    Garnish with additional fresh parsley if desired and serve immediately.

Flaky Lemon Herb 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.

Flaky Lemon Herb Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon Herb Baked Cod with Roasted Asparagus and Quinoa

Delight in a light yet satisfying meal featuring succulent baked cod infused with fresh lemon and aromatic herbs, paired with tender roasted asparagus and a side of fluffy quinoa. This dish strikes the perfect balance between delicate flavors and nutritional support, ideal for a wholesome dinner.

NUTRITION

374kcal
Protein
37.6g
Fat
12.2g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

8 Asparagus Spears

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1 tbsp Lemon Juice

1 tsp Garlic Powder

Pinch of Salt

Pinch of Black Pepper

1 tbsp Fresh Parsley (garnish)

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a baking sheet lined with parchment paper. Drizzle half of the olive oil (1 tsp) over the fish and season with garlic powder, a pinch of salt, and black pepper.

  • 3

    Squeeze the lemon juice evenly over the fish and, if desired, lightly sprinkle some fresh parsley on top.

  • 4

    Arrange the asparagus spears around the cod on the baking sheet. Drizzle the remaining olive oil over the asparagus and season with a pinch of 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 are tender.

  • 6

    While baking, warm your pre-cooked quinoa if needed. Once the fish and vegetables are ready, plate the cod and asparagus alongside the quinoa.

  • 7

    Garnish with additional fresh parsley if desired and serve immediately.