Name: Zesty 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 olive oil; 0.5 cup cooked quinoa; 1 cup asparagus; 0.5 whole lemon; 1 clove garlic; 1 tbsp fresh parsley; 1 tsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper

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 Baked Cod

Cod fillets baked with a bright lemon-herb crust, served over fluffy quinoa and tender roasted asparagus for a refreshing, nutrient-dense meal.

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NUTRITION

Protein

50.1g

Fat

18.0g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp olive oil

0.5 cup cooked quinoa

1 cup asparagus

0.5 whole lemon

1 clove garlic

1 tbsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the cod fillet dry with a paper towel and place it on the baking sheet alongside the trimmed asparagus.
3
In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, dill, sea salt, and black pepper.
4
Drizzle the herb mixture over the cod and asparagus, then top the fish with thin slices of lemon.
5
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
6
Serve the baked cod and asparagus over the warm cooked quinoa.