Crispy Baked Cod with Roasted Asparagus and Lemon Herb Quinoa

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 Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus and Lemon Herb Quinoa

Savor the delicate flavors of tender, crispy baked cod paired with lightly roasted asparagus and a zesty lemon herb quinoa. This balanced meal fuses bright citrus notes with a satisfying crunch, creating a refreshing yet hearty dish perfect for any dinner table.

Try 7 days free, then $12.99 / mo.

NUTRITION

341kcal
Protein
33.6g
Fat
12.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1/4 Lemon

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1/2 tsp Garlic Powder

1 tbsp Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry with a paper towel. Season both sides with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the cod fillet on a lightly greased baking sheet and drizzle with half of the olive oil.

  • 4

    Arrange the asparagus around the cod on the baking sheet, tossing them in the remaining olive oil and a pinch of salt and pepper.

  • 5

    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.

  • 6

    While baking, mix the cooked quinoa in a bowl with the juice of 1/4 lemon and freshly chopped parsley. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Plate the baked cod alongside a generous serving of roasted asparagus and a side of lemon herb quinoa. Serve immediately.

Crispy Baked Cod with Roasted Asparagus and Lemon Herb Quinoa

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 Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus and Lemon Herb Quinoa

Savor the delicate flavors of tender, crispy baked cod paired with lightly roasted asparagus and a zesty lemon herb quinoa. This balanced meal fuses bright citrus notes with a satisfying crunch, creating a refreshing yet hearty dish perfect for any dinner table.

NUTRITION

341kcal
Protein
33.6g
Fat
12.2g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod Fillet

1 cup Asparagus

1/2 cup Cooked Quinoa

1/4 Lemon

2 tsp Olive Oil

Pinch of Salt

Pinch of Black Pepper

1/2 tsp Garlic Powder

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry with a paper towel. Season both sides with a pinch of salt, black pepper, and garlic powder.

  • 3

    Place the cod fillet on a lightly greased baking sheet and drizzle with half of the olive oil.

  • 4

    Arrange the asparagus around the cod on the baking sheet, tossing them in the remaining olive oil and a pinch of salt and pepper.

  • 5

    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.

  • 6

    While baking, mix the cooked quinoa in a bowl with the juice of 1/4 lemon and freshly chopped parsley. Adjust seasoning with a pinch of salt and pepper.

  • 7

    Plate the baked cod alongside a generous serving of roasted asparagus and a side of lemon herb quinoa. Serve immediately.