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 lemon juice; 0.5 tsp lemon zest; 2 cloves 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

Roasted cod fillets and crisp asparagus drizzled with a zesty lemon-garlic herb sauce for a bright and refreshing high-protein meal.

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NUTRITION

Protein

50.1g

Fat

17.8g

Carbs

33.0g

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 lemon juice

0.5 tsp lemon zest

2 cloves 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 for easy cleanup.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet, then nestle the cod fillets on the other side.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and chopped parsley.
4
Drizzle the lemon-herb mixture over both the cod and the asparagus, then season everything evenly with sea salt and black pepper.
5
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
6
Serve the roasted cod and asparagus over a bed of warm cooked quinoa for a complete, nutrient-dense meal.