Name: Crispy 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 almond flour; 0.5 tsp lemon zest; 0.25 tsp dried parsley; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tsp extra virgin olive oil; 1.5 cup asparagus spears; 0.5 cup cooked quinoa; 1 wedge lemon

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon Herb Baked Cod

Baked cod fillets with a golden almond-herb crust, served with tender roasted asparagus and fluffy quinoa for a bright and citrusy finish.

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NUTRITION

Protein

52.7g

Fat

16.8g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp almond flour

0.5 tsp lemon zest

0.25 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

1.5 cup asparagus spears

0.5 cup cooked quinoa

1 wedge lemon

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, combine almond flour, lemon zest, dried parsley, garlic powder, sea salt, and black pepper.
3
Pat the cod fillet dry and brush the top with 1 teaspoon of olive oil.
4
Press the almond herb mixture firmly onto the top of the fillet to create a crust.
5
Place the cod on the baking sheet and arrange asparagus spears around it, drizzling the asparagus with the remaining 1 teaspoon of olive oil.
6
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
7
Serve the crispy cod and roasted asparagus over a bed of warm quinoa with a fresh lemon wedge on the side.