Name: Tender 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 cup Asparagus spears; 1.5 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 0.5 whole Lemon; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Tender 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

Tender Lemon-Herb Baked Cod with Roasted Asparagus

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

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NUTRITION

Protein

48.7g

Fat

24.5g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

1.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

0.5 whole Lemon

1 clove Garlic

0.5 tsp Dried oregano

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 baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet, tossing with 0.5 tbsp of the olive oil and a pinch of the sea salt.
3
Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.
4
In a small bowl, whisk together the remaining 1 tbsp olive oil, minced garlic, dried oregano, and the juice from the half lemon.
5
Brush the herb mixture generously over the cod fillets and season the entire tray with the remaining sea salt and black pepper.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the cod and asparagus over a bed of warm, fluffy quinoa with an extra squeeze of fresh lemon if desired.