Name: Zesty Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1 tbsp olive oil; 0.5 cup cooked quinoa; 1 cup asparagus spears; 0.5 whole lemon; 1 tbsp fresh parsley; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Baked Cod

Flaky cod fillets oven-baked with a vibrant lemon-herb rub, served alongside nutty quinoa and crisp-tender roasted asparagus for a bright and refreshing finish.

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NUTRITION

Protein

50.3g

Fat

18.1g

Carbs

34.7g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus spears

0.5 whole lemon

1 tbsp fresh parsley

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, juice from the half lemon, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle half of the herb oil over the cod and the remaining half over the asparagus, tossing the asparagus to coat evenly.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Fluff the pre-cooked quinoa and place it in a serving bowl.
8
Top the quinoa with the baked cod and asparagus, then garnish with freshly chopped parsley before serving.