Flaky Lemon-Herb Baked Flounder 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 Flounder with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Baked Flounder with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dish featuring tender flounder fillet delicately infused with zesty lemon and fresh herbs, perfectly complemented by crisp roasted asparagus and a side of fluffy quinoa. This meal offers a harmonious balance of bright citrus notes, subtle garlic warmth, and earthy roasted accents.

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NUTRITION

367kcal
Protein
43.4g
Fat
10.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Flounder Fillet

1 cup Asparagus spears

1 tsp Olive Oil

Juice and zest of 1/2 Lemon

1 Garlic clove, minced

1 tbsp Fresh Herbs Mix (Dill, Parsley, Thyme)

Salt & Pepper to taste

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the flounder fillet on a lightly greased baking sheet lined with parchment paper.

  • 3

    Drizzle the fillet with olive oil and sprinkle with salt, pepper, minced garlic, and the fresh herbs mix.

  • 4

    Squeeze the juice and add the zest of half a lemon over the fillet.

  • 5

    Arrange the asparagus spears around the fillet, lightly drizzling them with a little extra olive oil, and season with salt and pepper.

  • 6

    Bake for 12-15 minutes until the flounder is flaky and the asparagus is tender but still crisp.

  • 7

    While the fish and asparagus are baking, prepare the cooked quinoa if not pre-cooked.

  • 8

    Plate the baked flounder and roasted asparagus alongside the quinoa. Garnish with additional lemon zest if desired and serve warm.

Flaky Lemon-Herb Baked Flounder 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 Flounder with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Baked Flounder with Roasted Asparagus and Quinoa

Enjoy a light yet satisfying dish featuring tender flounder fillet delicately infused with zesty lemon and fresh herbs, perfectly complemented by crisp roasted asparagus and a side of fluffy quinoa. This meal offers a harmonious balance of bright citrus notes, subtle garlic warmth, and earthy roasted accents.

NUTRITION

367kcal
Protein
43.4g
Fat
10.8g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Flounder Fillet

1 cup Asparagus spears

1 tsp Olive Oil

Juice and zest of 1/2 Lemon

1 Garlic clove, minced

1 tbsp Fresh Herbs Mix (Dill, Parsley, Thyme)

Salt & Pepper to taste

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the flounder fillet on a lightly greased baking sheet lined with parchment paper.

  • 3

    Drizzle the fillet with olive oil and sprinkle with salt, pepper, minced garlic, and the fresh herbs mix.

  • 4

    Squeeze the juice and add the zest of half a lemon over the fillet.

  • 5

    Arrange the asparagus spears around the fillet, lightly drizzling them with a little extra olive oil, and season with salt and pepper.

  • 6

    Bake for 12-15 minutes until the flounder is flaky and the asparagus is tender but still crisp.

  • 7

    While the fish and asparagus are baking, prepare the cooked quinoa if not pre-cooked.

  • 8

    Plate the baked flounder and roasted asparagus alongside the quinoa. Garnish with additional lemon zest if desired and serve warm.