Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz cod fillet; 1.5 cup asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

Flaky cod fillets baked with a bright lemon-herb rub alongside crisp-tender asparagus and fluffy quinoa for a light yet satisfying dinner.

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NUTRITION

Protein

51.7g

Fat

17.6g

Carbs

34.4g

SERVINGS

1 serving

INGREDIENTS

7 oz cod fillet

1.5 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends from the asparagus and place them on the baking sheet.
3
Pat the cod fillets dry and place them next to the asparagus.
4
Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a small bowl.
5
Drizzle the herb mixture over the cod and asparagus, ensuring the vegetables are well-coated.
6
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
7
Serve the cod and asparagus over the warm cooked quinoa for a complete meal.