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 cup Asparagus spears; 0.25 cup Dry quinoa; 0.75 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 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

Flaky cod fillets baked with a zesty lemon-herb topping, served alongside crisp-tender roasted asparagus and fluffy quinoa for a light, vibrant meal.

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NUTRITION

Protein

50.8g

Fat

15.6g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.25 cup Dry quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 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 (200°C) and line a large baking sheet with parchment paper.
2
Combine the dry quinoa with 0.5 cup water in a small pot; bring to a boil, then simmer covered for 15 minutes.
3
Place the cod fillets and trimmed asparagus spears on the prepared baking sheet in a single layer.
4
In a small jar, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
5
Brush the cod generously with the lemon-herb mixture and drizzle the remainder over the asparagus.
6
Roast in the oven for 12 to 15 minutes until the fish is opaque and the asparagus is tender.
7
Fluff the quinoa with a fork and serve as a base for the roasted fish and vegetables.