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

Savor tender, flaky cod fillet infused with zesty lemon and fresh herbs, paired with crisp roasted asparagus and a side of nutty quinoa. This light yet satisfying dish delivers a burst of citrusy freshness with a perfect balance of lean protein and wholesome grains, ideal for a balanced meal.

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NUTRITION

323kcal
Protein
37.2g
Fat
8.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

1/2 cup Cooked Quinoa

Salt & 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 olive oil and fresh lemon juice, then sprinkle the mixed fresh herbs, salt, and pepper evenly over the fish.

  • 3

    Arrange the asparagus spears around the cod. Drizzle a little extra olive oil over the asparagus and season with a pinch of 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 fish and asparagus are baking, prepare the quinoa if not already cooked.

  • 6

    Serve the baked cod with roasted asparagus alongside the cooked quinoa for a balanced meal.

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

Savor tender, flaky cod fillet infused with zesty lemon and fresh herbs, paired with crisp roasted asparagus and a side of nutty quinoa. This light yet satisfying dish delivers a burst of citrusy freshness with a perfect balance of lean protein and wholesome grains, ideal for a balanced meal.

NUTRITION

323kcal
Protein
37.2g
Fat
8.1g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Asparagus

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Mixed Fresh Herbs

1/2 cup Cooked Quinoa

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle with olive oil and fresh lemon juice, then sprinkle the mixed fresh herbs, salt, and pepper evenly over the fish.

  • 3

    Arrange the asparagus spears around the cod. Drizzle a little extra olive oil over the asparagus and season with a pinch of 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 fish and asparagus are baking, prepare the quinoa if not already cooked.

  • 6

    Serve the baked cod with roasted asparagus alongside the cooked quinoa for a balanced meal.