Name: Baked Lemon Herb 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 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 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

Baked Lemon Herb Cod with Asparagus

One-pan cod and asparagus roasted with zesty lemon and aromatic herbs, served alongside fluffy quinoa for a bright and satisfying finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.5g

Fat

17.5g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

8 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 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and line a sheet pan with parchment paper.
2
Mince the garlic and finely chop the fresh parsley.
3
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, and parsley.
4
Place the cod fillet and trimmed asparagus spears on the prepared baking sheet.
5
Drizzle the lemon-herb mixture over both the fish and the asparagus, then season with sea salt and black pepper.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the cod and asparagus immediately over the warm cooked quinoa.