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; 8 oz asparagus; 1 tbsp extra virgin olive oil; 0.5 cup cooked quinoa; 0.5 whole lemon; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

Oven-baked cod fillets seasoned with a bright lemon-herb rub and served with crisp-tender asparagus over a bed of fluffy quinoa.

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NUTRITION

Protein

51.0g

Fat

17.9g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

8 oz asparagus

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

0.5 whole lemon

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel to ensure they bake evenly and maintain a firm texture.
3
Trim the woody ends off the asparagus and arrange them on one half of the prepared baking sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.
5
Place the cod fillets on the other half of the baking sheet and brush both the fish and asparagus with the herb oil.
6
Slice the lemon half into thin rounds and place them directly on top of the cod fillets.
7
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
8
Serve the baked cod and asparagus immediately over a bed of warm cooked quinoa.