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 cups 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

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 topping and served alongside crisp-tender asparagus and fluffy quinoa for a bright, citrusy finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.7g

Fat

17.5g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups 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

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel and place them on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus and arrange the spears on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, juice from half the lemon, dried oregano, garlic powder, salt, and pepper.
5
Drizzle the herb oil mixture over both the cod and the asparagus, using a brush or clean hands to ensure even coating.
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 baked cod and asparagus over a bed of warm quinoa, garnished with freshly chopped parsley and extra lemon slices.