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; 12 medium asparagus spears; 1 tbsp extra virgin olive oil; 0.5 whole lemon; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 0.5 tsp garlic powder; 1 tbsp fresh parsley; 0.5 cup cooked quinoa

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 finished with a bright lemon-herb drizzle for a light dinner that pops with fresh flavor.

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NUTRITION

Protein

50.5g

Fat

17.4g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

12 medium asparagus spears

1 tbsp extra virgin olive oil

0.5 whole lemon

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

0.5 tsp garlic powder

1 tbsp fresh parsley

0.5 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Arrange the cod fillets and trimmed asparagus spears in a single layer on the prepared baking sheet.
3
In a small bowl, whisk together the olive oil, juice from the lemon, sea salt, black pepper, oregano, and garlic powder.
4
Drizzle the lemon-herb mixture evenly over the cod and asparagus, using a brush to ensure the fish is well coated.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
6
Serve the roasted fish and vegetables over a bed of warm quinoa and garnish with chopped fresh parsley.