Flaky Baked Pollock with Lemon-Herb Roasted Asparagus

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

Flaky Baked Pollock with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Baked Pollock with Lemon-Herb Roasted Asparagus

Delight in tender baked pollock fillet accented with a light almond flour crust, paired with perfectly roasted asparagus drizzled in fragrant lemon and olive oil. This elegant dish brings a refreshing burst of herbaceous flavor and citrus zing, delivering a balanced, satisfying meal that’s as healthy as it is delicious.

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NUTRITION

377kcal
Protein
38.2g
Fat
22.2g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pollock Fillet

1 cup Asparagus

1 tablespoon Olive Oil

1 whole Lemon

1 clove Garlic

2 tablespoons Almond Flour

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PREPARATION

  • 1

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

  • 2

    Place the pollock fillet on a baking sheet lined with parchment paper.

  • 3

    In a small bowl, mix the almond flour with finely minced garlic, a pinch of salt, and freshly ground black pepper.

  • 4

    Sprinkle the almond flour mixture evenly over the top of the pollock, gently pressing it to adhere.

  • 5

    Trim the asparagus ends and place them on another baking sheet. Drizzle with olive oil, squeeze fresh lemon juice over them, and season with salt and pepper. Optionally, add lemon zest for an extra citrus kick.

  • 6

    Place both baking sheets in the oven. Roast the asparagus for about 12-15 minutes until tender and slightly crisp, and bake the pollock for 15-18 minutes until it flakes easily with a fork.

  • 7

    Once done, serve the flaky baked pollock alongside the lemon-herb roasted asparagus. Garnish with a final drizzle of lemon juice if desired.

Flaky Baked Pollock with Lemon-Herb Roasted Asparagus

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

Flaky Baked Pollock with Lemon-Herb Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Flaky Baked Pollock with Lemon-Herb Roasted Asparagus

Delight in tender baked pollock fillet accented with a light almond flour crust, paired with perfectly roasted asparagus drizzled in fragrant lemon and olive oil. This elegant dish brings a refreshing burst of herbaceous flavor and citrus zing, delivering a balanced, satisfying meal that’s as healthy as it is delicious.

NUTRITION

377kcal
Protein
38.2g
Fat
22.2g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

7 ounces Pollock Fillet

1 cup Asparagus

1 tablespoon Olive Oil

1 whole Lemon

1 clove Garlic

2 tablespoons Almond Flour

PREPARATION

  • 1

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

  • 2

    Place the pollock fillet on a baking sheet lined with parchment paper.

  • 3

    In a small bowl, mix the almond flour with finely minced garlic, a pinch of salt, and freshly ground black pepper.

  • 4

    Sprinkle the almond flour mixture evenly over the top of the pollock, gently pressing it to adhere.

  • 5

    Trim the asparagus ends and place them on another baking sheet. Drizzle with olive oil, squeeze fresh lemon juice over them, and season with salt and pepper. Optionally, add lemon zest for an extra citrus kick.

  • 6

    Place both baking sheets in the oven. Roast the asparagus for about 12-15 minutes until tender and slightly crisp, and bake the pollock for 15-18 minutes until it flakes easily with a fork.

  • 7

    Once done, serve the flaky baked pollock alongside the lemon-herb roasted asparagus. Garnish with a final drizzle of lemon juice if desired.