Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.25 oz Cod fillet; 1.5 cups Asparagus spears; 0.25 cups Quinoa; 0.25 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tsp Dried oregano; 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

Flaky cod fillets baked with a bright lemon-herb crust alongside tender roasted asparagus for a refreshing and nutrient-dense dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.4g

Fat

8.0g

Carbs

47.0g

SERVINGS

1 serving

INGREDIENTS

4.25 oz Cod fillet

1.5 cups Asparagus spears

0.25 cups Quinoa

0.25 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Wash the asparagus and trim the tough, woody ends off before placing the spears on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel to ensure a good sear and place it on the other side of the sheet.
4
In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the cod fillet and the asparagus spears.
6
Season the entire tray with sea salt and freshly cracked 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 tender-crisp.
8
Serve the hot cod and roasted asparagus over a bed of fluffy cooked quinoa.