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.

Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Asparagus and Quinoa

Flaky cod fillet baked with lemon and herbs, served alongside roasted asparagus and fluffy quinoa with a bright, zesty finish.

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NUTRITION

331kcal
Protein
33.9g
Fat
9.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1.5 cups Asparagus spears

0.5 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F 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

    Toss the asparagus with 0.5 teaspoon of olive oil and a pinch of sea salt.

  • 4

    Place the cod fillet on the other side of the baking sheet and drizzle with the remaining 1 teaspoon of olive oil and the lemon juice.

  • 5

    Season the fish with cracked black pepper and your favorite dried herbs like parsley or dill.

  • 6

    Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.

  • 7

    While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the cod and roasted asparagus over the bed of fluffy quinoa and enjoy immediately.

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.

Baked Cod with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Asparagus and Quinoa

Flaky cod fillet baked with lemon and herbs, served alongside roasted asparagus and fluffy quinoa with a bright, zesty finish.

NUTRITION

331kcal
Protein
33.9g
Fat
9.6g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1.5 cups Asparagus spears

0.5 cup cooked Quinoa

1.5 tsp Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F 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

    Toss the asparagus with 0.5 teaspoon of olive oil and a pinch of sea salt.

  • 4

    Place the cod fillet on the other side of the baking sheet and drizzle with the remaining 1 teaspoon of olive oil and the lemon juice.

  • 5

    Season the fish with cracked black pepper and your favorite dried herbs like parsley or dill.

  • 6

    Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.

  • 7

    While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.

  • 8

    Plate the cod and roasted asparagus over the bed of fluffy quinoa and enjoy immediately.