Name: Baked Cod with Lemon-Herb Crumb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod loin; 2 tbsp Almond flour; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 2 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Lemon juice

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

YOUR SOLIN GENERATED RECIPE

Baked Cod with Lemon-Herb Crumb

Flaky cod loin baked with a zesty almond-herb crust, served alongside nutty quinoa and crisp roasted asparagus for a vibrant finish.

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NUTRITION

Protein

54.8g

Fat

14.0g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod loin

2 tbsp Almond flour

1 tsp Lemon zest

1 tbsp Fresh parsley

2 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Lemon juice

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the cod loin completely dry with paper towels and place it on one side of the prepared baking sheet.
3
In a small bowl, mix together the almond flour, lemon zest, chopped parsley, 1 tsp of olive oil, sea salt, and black pepper.
4
Press the almond mixture firmly onto the top of the cod loin to create an even, textured crust.
5
Toss the asparagus spears with the remaining 1 tsp of olive oil and arrange them in a single layer on the other side of the baking sheet.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork while the crust is golden brown.
7
Serve the baked cod and roasted asparagus over a bed of warmed quinoa and finish with a drizzle of fresh lemon juice.