Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1 cup Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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 crust alongside snap-crisp asparagus and fluffy quinoa for a vibrant, high-protein meal.

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NUTRITION

Protein

53.7g

Fat

17.7g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a 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 fillet dry with a paper towel and place it on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
5
Drizzle the herb mixture 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.
7
Serve the baked cod and asparagus over the warm cooked quinoa and garnish with fresh parsley.