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 fillet; 1.5 cups Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Lemon zest; 1 clove Garlic; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

Cod fillets baked with a bright lemon-herb zest until flaky, served alongside crisp-tender asparagus and fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.4g

Fat

18.0g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Pat the cod fillets dry with a paper towel on both sides to ensure the seasoning adheres properly and the fish doesn't steam.
3
Trim the tough, woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.
5
Place the cod fillets on the other side of the baking sheet and drizzle the lemon-herb mixture over both the fish and the asparagus.
6
Season the entire tray evenly 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 bright green and tender.
8
Serve the baked cod and asparagus over a bed of warm, fluffy quinoa and garnish with freshly chopped parsley.