Name: Lemon-Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 0.75 tbsp Extra virgin olive oil; 0.5 whole Lemon; 2 cloves Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper

Lemon-Herb Baked Cod with Roasted Asparagus

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 Roasted Asparagus

Flaky cod fillets oven-roasted with a zesty lemon-herb rub alongside tender, charred asparagus and fluffy quinoa for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

48.8g

Fat

14.2g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and place the spears on one side of the prepared baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.
5
Drizzle the herb oil over both the cod and the asparagus, tossing the asparagus gently to coat evenly.
6
Slice half of the lemon into thin rounds and place them directly on top of the cod fillet.
7
Roast in the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
8
Serve the roasted cod and asparagus over the warm cooked quinoa, finishing with a final squeeze of juice from the remaining lemon.