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; 1.5 cups asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 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

Flaky cod fillets baked with a zesty lemon-herb crust, served alongside tender roasted asparagus and fluffy quinoa for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

55.3g

Fat

17.9g

Carbs

32.9g

SERVINGS

1 serving

INGREDIENTS

9 oz cod fillet

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

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 baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Place the cod fillet on the other side of the sheet.
4
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, 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 a bed of warm, fluffy quinoa.