Baked Lemon Herb Cod with Roasted Asparagus

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

Baked Lemon Herb Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Cod with Roasted Asparagus

Enjoy a light and flavorful meal featuring tender baked cod infused with bright lemon and fresh herbs, paired with perfectly roasted asparagus and a side of fluffy quinoa. The combination offers a delicate balance of zesty, savory, and earthy flavors, making it a satisfying dish for any time of day.

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NUTRITION

362kcal
Protein
36.4g
Fat
16.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 Tbsp Olive Oil

1 Cup Asparagus

1 Tbsp Lemon Juice

1 Garlic Clove

¼ Cup Cooked Quinoa

2 Tbsp Fresh Herbs (parsley & dill)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a baking dish and drizzle with olive oil and lemon juice.

  • 3

    Mince the garlic and sprinkle it over the cod along with fresh chopped herbs, salt, and pepper.

  • 4

    Arrange the asparagus around the cod. If desired, lightly drizzle a little extra olive oil and season with salt and pepper.

  • 5

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

  • 6

    Warm the cooked quinoa separately if needed, and serve alongside the baked cod and roasted asparagus.

  • 7

    Plate the dish and garnish with an extra squeeze of lemon juice and herbs before serving.

Baked Lemon Herb Cod with Roasted Asparagus

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

Baked Lemon Herb Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Cod with Roasted Asparagus

Enjoy a light and flavorful meal featuring tender baked cod infused with bright lemon and fresh herbs, paired with perfectly roasted asparagus and a side of fluffy quinoa. The combination offers a delicate balance of zesty, savory, and earthy flavors, making it a satisfying dish for any time of day.

NUTRITION

362kcal
Protein
36.4g
Fat
16.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 Tbsp Olive Oil

1 Cup Asparagus

1 Tbsp Lemon Juice

1 Garlic Clove

¼ Cup Cooked Quinoa

2 Tbsp Fresh Herbs (parsley & dill)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a baking dish and drizzle with olive oil and lemon juice.

  • 3

    Mince the garlic and sprinkle it over the cod along with fresh chopped herbs, salt, and pepper.

  • 4

    Arrange the asparagus around the cod. If desired, lightly drizzle a little extra olive oil and season with salt and pepper.

  • 5

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

  • 6

    Warm the cooked quinoa separately if needed, and serve alongside the baked cod and roasted asparagus.

  • 7

    Plate the dish and garnish with an extra squeeze of lemon juice and herbs before serving.