Crispy Baked Cod with Roasted Lemon Asparagus

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

Crispy Baked Cod with Roasted Lemon Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Lemon Asparagus

Savor the delicate flaky texture of baked cod paired with zesty roasted lemon asparagus and a nutritious side of quinoa. This dish delivers a bright, crispy finish and a refreshing lemon accent, perfectly balancing lean protein with a touch of healthy fats.

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NUTRITION

354kcal
Protein
36.9g
Fat
12.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

8 Asparagus Spears

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 medium Lemon

Salt and Pepper (to taste)

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Lightly season with salt, pepper, and a sprinkle of lemon zest.

  • 3

    Arrange the asparagus spears around the cod. Drizzle 1 tsp of olive oil over the asparagus and season lightly with salt and pepper.

  • 4

    Drizzle the remaining olive oil over the cod fillet.

  • 5

    Cut the lemon in half and squeeze the juice over both the cod and asparagus for a bright, citrusy flavor.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the cod flakes easily with a fork and the asparagus is tender with slight crisp edges.

  • 7

    While the cod and asparagus are baking, prepare 1/2 cup of cooked quinoa if not already ready.

  • 8

    Plate the baked cod alongside the roasted lemon asparagus and a serving of quinoa. Enjoy immediately.

Crispy Baked Cod with Roasted Lemon Asparagus

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

Crispy Baked Cod with Roasted Lemon Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Lemon Asparagus

Savor the delicate flaky texture of baked cod paired with zesty roasted lemon asparagus and a nutritious side of quinoa. This dish delivers a bright, crispy finish and a refreshing lemon accent, perfectly balancing lean protein with a touch of healthy fats.

NUTRITION

354kcal
Protein
36.9g
Fat
12.3g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

8 Asparagus Spears

2 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 medium Lemon

Salt and Pepper (to taste)

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Lightly season with salt, pepper, and a sprinkle of lemon zest.

  • 3

    Arrange the asparagus spears around the cod. Drizzle 1 tsp of olive oil over the asparagus and season lightly with salt and pepper.

  • 4

    Drizzle the remaining olive oil over the cod fillet.

  • 5

    Cut the lemon in half and squeeze the juice over both the cod and asparagus for a bright, citrusy flavor.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the cod flakes easily with a fork and the asparagus is tender with slight crisp edges.

  • 7

    While the cod and asparagus are baking, prepare 1/2 cup of cooked quinoa if not already ready.

  • 8

    Plate the baked cod alongside the roasted lemon asparagus and a serving of quinoa. Enjoy immediately.