Lemon Herb Baked Cod with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Cod with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Asparagus

Oven-roasted cod fillets and snap-tender asparagus spears infused with a bright lemon-garlic vinaigrette for a clean and satisfying meal.

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NUTRITION

373kcal
Protein
49.4g
Fat
15.9g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove 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 and line a large sheet pan with parchment paper.

  • 2

    Trim the tough, woody ends off the asparagus spears and mince the garlic clove.

  • 3

    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.

  • 4

    Place the cod fillets and the trimmed asparagus spears onto the prepared sheet pan in a single layer.

  • 5

    Drizzle the lemon-herb vinaigrette evenly over both the fish and the asparagus, using a brush or spoon to ensure the cod is well-coated.

  • 6

    Bake for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily with a fork and the asparagus is tender.

Lemon Herb Baked Cod with Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Cod with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Asparagus

Oven-roasted cod fillets and snap-tender asparagus spears infused with a bright lemon-garlic vinaigrette for a clean and satisfying meal.

NUTRITION

373kcal
Protein
49.4g
Fat
15.9g
Carbs
10.0g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large sheet pan with parchment paper.

  • 2

    Trim the tough, woody ends off the asparagus spears and mince the garlic clove.

  • 3

    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.

  • 4

    Place the cod fillets and the trimmed asparagus spears onto the prepared sheet pan in a single layer.

  • 5

    Drizzle the lemon-herb vinaigrette evenly over both the fish and the asparagus, using a brush or spoon to ensure the cod is well-coated.

  • 6

    Bake for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily with a fork and the asparagus is tender.