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; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Dried oregano; 1 clove Garlic; 0.5 tsp Lemon zest

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 bright lemon-herb marinade and served alongside crisp-tender asparagus and fluffy quinoa for a light yet satisfying dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.6g

Fat

18.1g

Carbs

35g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Dried oregano

1 clove Garlic

0.5 tsp Lemon zest

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, lemon zest, sea salt, and black pepper.
3
Place the cod fillet on one side of the baking sheet and arrange the trimmed asparagus spears in a single layer on the other side.
4
Drizzle the lemon-herb marinade evenly over the cod and the asparagus, using your hands or a brush to ensure the asparagus is well coated.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is bright green and tender.
6
Transfer the warm cooked quinoa to a plate and top with the baked cod and asparagus, drizzling any remaining juices from the pan over the fish.