Crispy Lemon Herb Cod with Roasted Asparagus

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

Crispy Lemon Herb Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Cod with Roasted Asparagus

Enjoy a beautifully crisped cod fillet with a zesty lemon herb almond flour crust, paired with tender roasted asparagus spears. This dish offers a delightful contrast of textures and flavors, balancing the delicate taste of the cod with a bright, citrus-infused crunch.

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NUTRITION

371kcal
Protein
37.6g
Fat
19.9g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Almond Flour

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1/2 tsp Garlic Powder

Dash Salt & Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel. In a shallow dish, combine almond flour, garlic powder, chopped parsley, a dash of salt and pepper, and lemon juice for added moisture.

  • 3

    Lightly brush the cod with a small drizzle of olive oil, then press the fillet into the almond flour mixture to create an even crust.

  • 4

    Arrange the crusted cod on half of the baking sheet.

  • 5

    Trim the asparagus ends and toss the asparagus in a small bowl with a drizzle of olive oil, salt, and pepper. Spread them out on the other half of the baking sheet.

  • 6

    Place the baking sheet in the oven and roast for about 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender and slightly charred.

  • 7

    Remove from oven, squeeze a little extra lemon juice over the cod if desired, and serve immediately.

Crispy Lemon Herb Cod with Roasted Asparagus

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

Crispy Lemon Herb Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Cod with Roasted Asparagus

Enjoy a beautifully crisped cod fillet with a zesty lemon herb almond flour crust, paired with tender roasted asparagus spears. This dish offers a delightful contrast of textures and flavors, balancing the delicate taste of the cod with a bright, citrus-infused crunch.

NUTRITION

371kcal
Protein
37.6g
Fat
19.9g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Almond Flour

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley, chopped

1/2 tsp Garlic Powder

Dash Salt & Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel. In a shallow dish, combine almond flour, garlic powder, chopped parsley, a dash of salt and pepper, and lemon juice for added moisture.

  • 3

    Lightly brush the cod with a small drizzle of olive oil, then press the fillet into the almond flour mixture to create an even crust.

  • 4

    Arrange the crusted cod on half of the baking sheet.

  • 5

    Trim the asparagus ends and toss the asparagus in a small bowl with a drizzle of olive oil, salt, and pepper. Spread them out on the other half of the baking sheet.

  • 6

    Place the baking sheet in the oven and roast for about 12-15 minutes, or until the cod is opaque and flakes easily with a fork, and the asparagus is tender and slightly charred.

  • 7

    Remove from oven, squeeze a little extra lemon juice over the cod if desired, and serve immediately.