Crispy Baked Cod with Roasted Asparagus and Cherry Tomatoes

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

Crispy Baked Cod with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus and Cherry Tomatoes

Enjoy tender, flaky cod enveloped in a light almond flour crust paired with perfectly roasted asparagus and sweet cherry tomatoes. This dish is a harmonious blend of textures and fresh flavors, offering a satisfying, clean meal ideal for a balanced dinner.

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NUTRITION

330kcal
Protein
42.4g
Fat
13.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet (198g)

2 tablespoons Almond Flour (14g)

1 cup Asparagus (134g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt and black pepper.

  • 3

    Pat the cod fillet dry, then lightly coat it with the almond flour mixture on both sides.

  • 4

    Place the coated cod fillet on one side of the baking sheet.

  • 5

    On the other side, arrange the asparagus and cherry tomatoes. Drizzle with olive oil, lemon juice, and season with a pinch of salt and pepper.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.

  • 7

    Remove from the oven and serve immediately, optionally garnishing with a final squeeze of lemon juice.

Crispy Baked Cod with Roasted Asparagus and Cherry Tomatoes

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

Crispy Baked Cod with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus and Cherry Tomatoes

Enjoy tender, flaky cod enveloped in a light almond flour crust paired with perfectly roasted asparagus and sweet cherry tomatoes. This dish is a harmonious blend of textures and fresh flavors, offering a satisfying, clean meal ideal for a balanced dinner.

NUTRITION

330kcal
Protein
42.4g
Fat
13.6g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet (198g)

2 tablespoons Almond Flour (14g)

1 cup Asparagus (134g)

1/2 cup Cherry Tomatoes (75g)

1 teaspoon Olive Oil (5g)

1 tablespoon Lemon Juice (15g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour with a pinch of salt and black pepper.

  • 3

    Pat the cod fillet dry, then lightly coat it with the almond flour mixture on both sides.

  • 4

    Place the coated cod fillet on one side of the baking sheet.

  • 5

    On the other side, arrange the asparagus and cherry tomatoes. Drizzle with olive oil, lemon juice, and season with a pinch of salt and pepper.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.

  • 7

    Remove from the oven and serve immediately, optionally garnishing with a final squeeze of lemon juice.