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 cup asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 2 cloves garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

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

Tender cod fillets baked with a zesty lemon-herb marinade and served alongside crisp-tender asparagus and fluffy quinoa for a bright, nutrient-dense meal.

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NUTRITION

Protein

49.7g

Fat

17.6g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1.5 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

2 cloves garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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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
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.
3
Place the cod fillets and the trimmed asparagus spears on the prepared baking sheet in a single layer.
4
Drizzle the lemon-herb mixture evenly over the fish and the asparagus, then season everything with sea salt and black pepper.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
6
Divide the warm cooked quinoa between plates, top with the baked cod and asparagus, and garnish with fresh parsley.