Pistachio-Crusted Cod with Lemon-Herb Roasted Asparagus

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

Pistachio-Crusted Cod with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Cod with Lemon-Herb Roasted Asparagus

Delight in a light yet flavorful dish featuring a tender cod fillet encrusted with crunchy, aromatic pistachios paired with zesty lemon-herb roasted asparagus. This dish offers a satisfying combination of textures and bright, refreshing flavors perfect for a clean, nutrient-packed dinner.

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NUTRITION

361kcal
Protein
31.2g
Fat
21.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

3 tablespoons chopped Pistachios

8 Asparagus Spears

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus spears on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and season with salt and black pepper. Toss to coat evenly.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 4

    Meanwhile, pat the cod fillet dry using paper towels. Season lightly with salt and pepper.

  • 5

    Place the chopped pistachios in a shallow dish. Gently press the top side of the cod fillet into the pistachios to form a crust.

  • 6

    Heat a non-stick skillet over medium heat and add a light spray of cooking oil if desired. Place the cod fillet, crust side down, and sear for 2-3 minutes until the crust is golden and crisp.

  • 7

    Carefully flip the fillet and cook the other side for an additional 2-3 minutes, or until the cod is opaque and flakes easily with a fork.

  • 8

    Plate the cod alongside the roasted asparagus. Garnish with fresh parsley and an extra squeeze of lemon if desired before serving.

Pistachio-Crusted Cod with Lemon-Herb Roasted Asparagus

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

Pistachio-Crusted Cod with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Cod with Lemon-Herb Roasted Asparagus

Delight in a light yet flavorful dish featuring a tender cod fillet encrusted with crunchy, aromatic pistachios paired with zesty lemon-herb roasted asparagus. This dish offers a satisfying combination of textures and bright, refreshing flavors perfect for a clean, nutrient-packed dinner.

NUTRITION

361kcal
Protein
31.2g
Fat
21.4g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 ounces Cod Fillet

3 tablespoons chopped Pistachios

8 Asparagus Spears

1/2 tablespoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Place the asparagus spears on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, and season with salt and black pepper. Toss to coat evenly.

  • 3

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 4

    Meanwhile, pat the cod fillet dry using paper towels. Season lightly with salt and pepper.

  • 5

    Place the chopped pistachios in a shallow dish. Gently press the top side of the cod fillet into the pistachios to form a crust.

  • 6

    Heat a non-stick skillet over medium heat and add a light spray of cooking oil if desired. Place the cod fillet, crust side down, and sear for 2-3 minutes until the crust is golden and crisp.

  • 7

    Carefully flip the fillet and cook the other side for an additional 2-3 minutes, or until the cod is opaque and flakes easily with a fork.

  • 8

    Plate the cod alongside the roasted asparagus. Garnish with fresh parsley and an extra squeeze of lemon if desired before serving.