Zesty Lemon-Herb Baked Cod with Roasted Asparagus

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

Zesty Lemon-Herb Baked Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Baked Cod with Roasted Asparagus

Cod fillets baked with a bright lemon-herb crust alongside tender roasted asparagus and fluffy quinoa for a vibrant, citrus-infused meal.

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NUTRITION

563kcal
Protein
51.8g
Fat
25.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

0.5 cup Cooked quinoa

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    Snap the woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.

  • 3

    Pat the cod fillet dry with a paper towel to ensure a perfect roast and place it on the other side of the sheet.

  • 4

    In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and finely chopped parsley.

  • 5

    Drizzle the lemon-herb mixture generously over both the cod fillet and the asparagus spears, tossing the vegetables slightly to coat.

  • 6

    Season everything evenly with the sea salt and freshly cracked black pepper.

  • 7

    Roast in the center of the oven for 12 to 15 minutes until the asparagus is tender-crisp and the cod flakes easily with a fork.

  • 8

    Transfer the warm cooked quinoa to a plate and top with the roasted cod and asparagus, drizzling any remaining pan juices over the top before serving.

Zesty Lemon-Herb Baked Cod with Roasted Asparagus

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

Zesty Lemon-Herb Baked Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Zesty Lemon-Herb Baked Cod with Roasted Asparagus

Cod fillets baked with a bright lemon-herb crust alongside tender roasted asparagus and fluffy quinoa for a vibrant, citrus-infused meal.

NUTRITION

563kcal
Protein
51.8g
Fat
25.2g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

0.5 cup Cooked quinoa

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Snap the woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.

  • 3

    Pat the cod fillet dry with a paper towel to ensure a perfect roast and place it on the other side of the sheet.

  • 4

    In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and finely chopped parsley.

  • 5

    Drizzle the lemon-herb mixture generously over both the cod fillet and the asparagus spears, tossing the vegetables slightly to coat.

  • 6

    Season everything evenly with the sea salt and freshly cracked black pepper.

  • 7

    Roast in the center of the oven for 12 to 15 minutes until the asparagus is tender-crisp and the cod flakes easily with a fork.

  • 8

    Transfer the warm cooked quinoa to a plate and top with the roasted cod and asparagus, drizzling any remaining pan juices over the top before serving.