Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillets; 1 cup Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Asparagus

Baked cod fillets seasoned with zesty lemon and fresh herbs, served on a bed of fluffy quinoa with vibrant, snap-tender roasted asparagus.

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NUTRITION

Protein

48.6g

Fat

17.3g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillets

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove 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 baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and mince the garlic clove.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and minced garlic.
4
Place the cod fillets and asparagus spears on the prepared baking sheet in a single layer.
5
Drizzle the lemon-garlic oil mixture evenly over both the fish and the asparagus.
6
Season everything with sea salt and black pepper.
7
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is snap-tender.
8
Serve the baked cod and asparagus over the warm, fluffy cooked quinoa and garnish with fresh chopped parsley.