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 bunch Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 2 slice 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

Tender cod fillets baked with a zesty lemon-herb rub alongside crisp-tender asparagus for a light and vibrant dinner.

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NUTRITION

Protein

52.6g

Fat

18g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

2 slice Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Pat the cod 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 olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the herb mixture over both the cod and the asparagus, using your hands or a brush to ensure the asparagus is evenly coated.
6
Place the lemon slices on top of the cod fillets and bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
7
Serve the baked cod and roasted asparagus over a bed of warm cooked quinoa.