Flaky Lemon-Herb Baked Cod with Roasted Asparagus and Quinoa

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

Flaky Lemon-Herb Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Baked Cod with Roasted Asparagus and Quinoa

Savor the delicate flavors of flaky baked cod accented by bright lemon and aromatic herbs, paired with crisp roasted asparagus and a light serving of quinoa to round out a balanced, nourishing meal.

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NUTRITION

363kcal
Protein
42.4g
Fat
8.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

8 Asparagus Spears

1 tsp Olive Oil

0.5 cup Cooked Quinoa

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle with lemon juice and olive oil; sprinkle with minced garlic, chopped parsley, salt, and pepper.

  • 3

    Arrange the asparagus spears around the cod. Lightly drizzle or brush the asparagus with a little additional olive oil and season with salt and pepper.

  • 4

    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.

  • 5

    While the cod and asparagus are baking, prepare the quinoa if not already cooked. Plate 1/2 cup of cooked quinoa as the base of your dish.

  • 6

    Once ready, serve the flaky lemon-herb baked cod and roasted asparagus atop the quinoa and garnish with extra parsley if desired.

Flaky Lemon-Herb Baked Cod with Roasted Asparagus and Quinoa

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

Flaky Lemon-Herb Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Flaky Lemon-Herb Baked Cod with Roasted Asparagus and Quinoa

Savor the delicate flavors of flaky baked cod accented by bright lemon and aromatic herbs, paired with crisp roasted asparagus and a light serving of quinoa to round out a balanced, nourishing meal.

NUTRITION

363kcal
Protein
42.4g
Fat
8.9g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

8 Asparagus Spears

1 tsp Olive Oil

0.5 cup Cooked Quinoa

1 tbsp Lemon Juice

1 clove Garlic

2 tbsp Fresh Parsley

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle with lemon juice and olive oil; sprinkle with minced garlic, chopped parsley, salt, and pepper.

  • 3

    Arrange the asparagus spears around the cod. Lightly drizzle or brush the asparagus with a little additional olive oil and season with salt and pepper.

  • 4

    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.

  • 5

    While the cod and asparagus are baking, prepare the quinoa if not already cooked. Plate 1/2 cup of cooked quinoa as the base of your dish.

  • 6

    Once ready, serve the flaky lemon-herb baked cod and roasted asparagus atop the quinoa and garnish with extra parsley if desired.