Name: Baked White Fish with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Olive oil; 0.25 cup Plain Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Lemon-Dill Sauce

Tender white fish baked to flaky perfection and topped with a creamy, zesty lemon-dill yogurt sauce alongside crisp roasted asparagus.

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NUTRITION

Protein

55.5g

Fat

20.9g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Olive oil

0.25 cup Plain Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cod fillet and the trimmed asparagus spears on the prepared baking sheet.
3
Drizzle the olive oil over both the fish and the asparagus, then season evenly with sea salt, black pepper, and garlic powder.
4
Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender-crisp.
5
While the fish bakes, whisk together the Greek yogurt, lemon juice, and finely chopped fresh dill in a small bowl until smooth.
6
Serve the baked cod and roasted asparagus over a bed of warm cooked quinoa, finishing with a generous dollop of the lemon-dill sauce.