Name: Golden Lemon-Herb Baked Mahi Mahi
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Mahi Mahi fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tsp Ground turmeric; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Golden Lemon-Herb Baked Mahi Mahi

Mahi mahi fillets baked with a vibrant turmeric-lemon herb rub, served alongside fluffy quinoa and crisp roasted asparagus for a bright and zesty finish.

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NUTRITION

Protein

52.1g

Fat

18.9g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Mahi Mahi fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tsp Ground turmeric

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the mahi mahi 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 on the other side of the baking sheet.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, ground turmeric, garlic powder, sea salt, and black pepper until well combined.
5
Brush the golden turmeric mixture generously over the fish fillets, then drizzle the remaining mixture over the asparagus, tossing the spears to coat evenly.
6
Bake for 12 to 15 minutes, or until the mahi mahi is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Place the warm cooked quinoa in a shallow bowl or plate, top with the baked fish and roasted asparagus, and garnish with freshly chopped parsley before serving.