Name: Crispy Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz cod fillet; 2 tbsp almond flour; 1 tsp lemon zest; 0.5 tsp dried parsley; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 2 tsp extra virgin olive oil; 1 cup asparagus spears; 0.25 cup cooked quinoa; 0.25 whole 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

Flaky cod fillets baked with a zesty almond-herb crust, served with snap-crisp roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

55.9g

Fat

19.8g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

9 oz cod fillet

2 tbsp almond flour

1 tsp lemon zest

0.5 tsp dried parsley

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

2 tsp extra virgin olive oil

1 cup asparagus spears

0.25 cup cooked quinoa

0.25 whole lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Pat the cod fillet completely dry with a paper towel and place it on one side of the prepared baking sheet.
3
In a small mixing bowl, whisk together the almond flour, lemon zest, dried parsley, dried oregano, sea salt, and black pepper.
4
Drizzle 1 teaspoon of the olive oil over the cod, then press the almond flour mixture firmly onto the top of the fish to create an even crust.
5
Toss the asparagus spears with the remaining 1 teaspoon of olive oil and a pinch of salt, then arrange them in a single layer on the other side of the baking sheet.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the crispy cod and roasted asparagus over the warm quinoa with a fresh squeeze of lemon juice.