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

Oven-roasted cod fillets seasoned with a zesty lemon-herb rub and served alongside crisp asparagus spears over a bed of fluffy quinoa.

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NUTRITION

Protein

49.9g

Fat

17.4g

Carbs

31.8g

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 oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Trim the woody ends off the asparagus spears and place them on the baking sheet alongside the cod fillets.
4
Brush the lemon-herb mixture generously over the fish and drizzle the remaining sauce over the asparagus, tossing the spears to coat evenly.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
6
Divide the warm cooked quinoa between plates and top with the roasted cod and asparagus spears.