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; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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

Flaky cod fillets baked with a bright lemon-herb glaze, served alongside crisp roasted asparagus and fluffy quinoa for a refreshing finish.

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NUTRITION

Protein

49.3g

Fat

17.3g

Carbs

28.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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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 fillets dry with a paper towel and place them on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus and arrange the spears in a single layer on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the herb and lemon mixture evenly over both the cod fillets and the asparagus spears.
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, top with the baked cod and asparagus, and garnish with chopped fresh parsley.