Crispy Baked Cod with Lemon-Herb Roasted Asparagus

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

Crispy Baked Cod with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Lemon-Herb Roasted Asparagus

Enjoy a light yet satisfying dinner featuring tender, flaky cod with a crunchy almond flour coating, perfectly balanced by bright lemon and fresh herbs. Paired with roasted asparagus drizzled with olive oil and a hint of citrus, this dish delights with its vibrant flavors and clean finish.

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NUTRITION

277kcal
Protein
46.3g
Fat
10.9g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1 large Egg White

2 tbsp Almond Flour

2 tsp Olive Oil

1 Lemon wedge

1 tbsp Fresh Parsley & Dill

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel. Brush lightly with a little olive oil to help the coating stick.

  • 3

    In a shallow bowl, whisk together the egg white. In a separate plate, spread out the almond flour mixed with a pinch of salt and freshly ground pepper.

  • 4

    Dip the cod fillet first in the egg white, then dredge evenly in the almond flour mixture, pressing gently to adhere.

  • 5

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

  • 6

    Arrange the asparagus on the other side of the sheet. Drizzle the asparagus with the remaining olive oil, add a squeeze of lemon juice, and sprinkle with freshly chopped parsley and dill.

  • 7

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

  • 8

    Serve immediately with an extra squeeze of lemon over the cod for a burst of freshness.

Crispy Baked Cod with Lemon-Herb Roasted Asparagus

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

Crispy Baked Cod with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Lemon-Herb Roasted Asparagus

Enjoy a light yet satisfying dinner featuring tender, flaky cod with a crunchy almond flour coating, perfectly balanced by bright lemon and fresh herbs. Paired with roasted asparagus drizzled with olive oil and a hint of citrus, this dish delights with its vibrant flavors and clean finish.

NUTRITION

277kcal
Protein
46.3g
Fat
10.9g
Carbs
9.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1 large Egg White

2 tbsp Almond Flour

2 tsp Olive Oil

1 Lemon wedge

1 tbsp Fresh Parsley & Dill

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel. Brush lightly with a little olive oil to help the coating stick.

  • 3

    In a shallow bowl, whisk together the egg white. In a separate plate, spread out the almond flour mixed with a pinch of salt and freshly ground pepper.

  • 4

    Dip the cod fillet first in the egg white, then dredge evenly in the almond flour mixture, pressing gently to adhere.

  • 5

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

  • 6

    Arrange the asparagus on the other side of the sheet. Drizzle the asparagus with the remaining olive oil, add a squeeze of lemon juice, and sprinkle with freshly chopped parsley and dill.

  • 7

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

  • 8

    Serve immediately with an extra squeeze of lemon over the cod for a burst of freshness.