Name: Zesty Lemon-Herb Roasted Branzino with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Branzino fillets; 1 bunch Asparagus spears; 1 tbsp Olive oil; 1 medium Lemon; 2 cloves Garlic; 0.5 cup Quinoa; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Zesty Lemon-Herb Roasted Branzino with Asparagus

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 Roasted Branzino with Asparagus

Oven-roasted branzino fillets and snap-crisp asparagus infused with aromatic garlic and bright lemon zest for a light yet satisfying meal.

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NUTRITION

Protein

56.7g

Fat

24.1g

Carbs

38.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Branzino fillets

1 bunch Asparagus spears

1 tbsp Olive oil

1 medium Lemon

2 cloves Garlic

0.5 cup Quinoa

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and spread the spears in a single layer on one side of the baking sheet.
3
Pat the branzino fillets completely dry with a paper towel and place them on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, lemon zest, and half of the juice from the lemon.
5
Drizzle the lemon-garlic oil over the fish and asparagus, then season both with sea salt and black pepper.
6
Place thin slices of the remaining lemon half over the fish and roast for 12-15 minutes until the fish is opaque and the asparagus is tender.
7
Serve the roasted fish and vegetables over a bed of warm cooked quinoa and garnish with freshly chopped parsley.