Name: Zesty Lemon Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1 bunch asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 whole lemon; 2 cloves garlic; 1 tbsp fresh parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

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.

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Baked Cod with Roasted Asparagus

Flaky cod fillets oven-baked with a zesty lemon-herb topping, served alongside crisp roasted asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

52.7g

Fat

17.8g

Carbs

41.8g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 whole lemon

2 cloves garlic

1 tbsp fresh parsley

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus spears and spread them in a single layer on one side of the baking sheet.
3
Pat the cod fillets dry with a paper towel and place them on the other side of the sheet.
4
In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon zest, and the juice from half of the lemon.
5
Drizzle the lemon-garlic mixture over both the cod and the asparagus, then season everything with sea salt and black pepper.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Divide the warm cooked quinoa between plates and top with the roasted asparagus and cod fillets.
8
Garnish with fresh chopped parsley and serve with the remaining lemon cut into wedges.