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 bunch Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 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

Tender cod fillets oven-roasted with vibrant lemon and fresh herbs, served alongside crisp-tender asparagus and fluffy quinoa for a bright and zesty finish.

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NUTRITION

Protein

50.2g

Fat

17.4g

Carbs

32.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 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 and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Pat the cod fillets dry with a paper towel to ensure a better roast and place them on the other side of the sheet.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the cod fillets and the asparagus spears.
6
Sprinkle the sea salt and black pepper over everything on the baking sheet.
7
Bake 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 to soak up any remaining pan juices.