Flaky Lemon Herb Baked Cod with Quinoa & Asparagus

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

Flaky Lemon Herb Baked Cod with Quinoa & Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Lemon Herb Baked Cod with Quinoa & Asparagus

Savor this light yet satisfying dish featuring a tender 6-ounce cod fillet infused with fresh lemon, garlic, and an aromatic blend of parsley and dill. Paired with a fluffy bed of quinoa and lightly roasted asparagus, this meal is a perfect balance of bright citrus notes and the natural sweetness of asparagus, making it a delightful choice for a wholesome dinner.

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NUTRITION

341kcal
Protein
43.6g
Fat
7.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil

1/2 Lemon (juiced)

1 Garlic Clove

2 tbsp Fresh Parsley (chopped)

1 tbsp Fresh Dill (chopped)

1/2 cup Cooked Quinoa

1 cup Asparagus

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased, oven-safe baking dish.

  • 3

    Drizzle the cod with olive oil and squeeze the juice of half a lemon evenly over the fish.

  • 4

    Sprinkle chopped garlic, parsley, and dill over the cod, and season lightly with salt and pepper.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork.

  • 6

    While the cod is baking, prepare the sides: Warm the cooked quinoa as needed and roast or steam the asparagus until tender.

  • 7

    Plate the flaky baked cod alongside a serving of quinoa and a cup of asparagus.

  • 8

    Garnish with a extra spritz of lemon juice and a sprinkle of fresh herbs if desired, then serve immediately.

Flaky Lemon Herb Baked Cod with Quinoa & Asparagus

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

Flaky Lemon Herb Baked Cod with Quinoa & Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Lemon Herb Baked Cod with Quinoa & Asparagus

Savor this light yet satisfying dish featuring a tender 6-ounce cod fillet infused with fresh lemon, garlic, and an aromatic blend of parsley and dill. Paired with a fluffy bed of quinoa and lightly roasted asparagus, this meal is a perfect balance of bright citrus notes and the natural sweetness of asparagus, making it a delightful choice for a wholesome dinner.

NUTRITION

341kcal
Protein
43.6g
Fat
7.9g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil

1/2 Lemon (juiced)

1 Garlic Clove

2 tbsp Fresh Parsley (chopped)

1 tbsp Fresh Dill (chopped)

1/2 cup Cooked Quinoa

1 cup Asparagus

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased, oven-safe baking dish.

  • 3

    Drizzle the cod with olive oil and squeeze the juice of half a lemon evenly over the fish.

  • 4

    Sprinkle chopped garlic, parsley, and dill over the cod, and season lightly with salt and pepper.

  • 5

    Bake in the preheated oven for 12-15 minutes, or until the cod flakes easily with a fork.

  • 6

    While the cod is baking, prepare the sides: Warm the cooked quinoa as needed and roast or steam the asparagus until tender.

  • 7

    Plate the flaky baked cod alongside a serving of quinoa and a cup of asparagus.

  • 8

    Garnish with a extra spritz of lemon juice and a sprinkle of fresh herbs if desired, then serve immediately.