Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1.5 cups Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh parsley; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

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

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

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NUTRITION

Protein

55.7g

Fat

18g

Carbs

34.5g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the cod fillet and trimmed asparagus spears on the prepared baking sheet in a single layer.
3
Drizzle the olive oil over both the fish and the asparagus, ensuring they are lightly coated.
4
Sprinkle the garlic powder, sea salt, and black pepper evenly over the cod and vegetables.
5
Top the cod with thin slices of lemon and the freshly chopped parsley.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is crisp-tender.
7
Serve the lemon-herb cod and roasted asparagus over the warm, fluffy cooked quinoa.