Herb-Baked Cod with Steamed Asparagus and Quinoa

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

Herb-Baked Cod with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Asparagus and Quinoa

Oven-baked cod fillets seasoned with fresh herbs and lemon, paired with fluffy quinoa and crisp steamed asparagus.

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NUTRITION

381kcal
Protein
32.9g
Fat
12.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

3/4 cup Cooked Quinoa

1/2 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

  • 3

    Drizzle the cod with 1 teaspoon of olive oil and half of the lemon juice, then season with dried oregano, salt, and pepper.

  • 4

    Bake the cod for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

  • 6

    In a small bowl, fluff the pre-cooked quinoa and toss it with the remaining teaspoon of olive oil and the rest of the lemon juice.

  • 7

    Plate the herb-baked cod alongside the quinoa and steamed asparagus, garnishing with extra fresh herbs if desired.

Herb-Baked Cod with Steamed Asparagus and Quinoa

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

Herb-Baked Cod with Steamed Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Asparagus and Quinoa

Oven-baked cod fillets seasoned with fresh herbs and lemon, paired with fluffy quinoa and crisp steamed asparagus.

NUTRITION

381kcal
Protein
32.9g
Fat
12.7g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

3/4 cup Cooked Quinoa

1/2 cup Asparagus spears

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

  • 3

    Drizzle the cod with 1 teaspoon of olive oil and half of the lemon juice, then season with dried oregano, salt, and pepper.

  • 4

    Bake the cod for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, place the asparagus in a steamer basket over boiling water and steam for 4 to 5 minutes until tender-crisp.

  • 6

    In a small bowl, fluff the pre-cooked quinoa and toss it with the remaining teaspoon of olive oil and the rest of the lemon juice.

  • 7

    Plate the herb-baked cod alongside the quinoa and steamed asparagus, garnishing with extra fresh herbs if desired.