Name: Lemon-Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1.5 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Lemon-Herb Baked Cod with Roasted Asparagus

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 Roasted Asparagus

Tender cod fillets baked with a zesty lemon-herb crust, served alongside snap-crisp roasted asparagus and fluffy quinoa for a light yet satisfying meal.

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NUTRITION

Protein

57.1g

Fat

18.0g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1.5 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillets dry with a paper towel and place them on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, juice from the lemon, oregano, garlic powder, salt, and pepper.
5
Drizzle the herb oil over both the cod and the asparagus, tossing the asparagus to coat evenly.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the cod and asparagus over the warm cooked quinoa and garnish with freshly chopped parsley.