Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1 cup Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 clove Garlic; 1 tbsp Fresh parsley; 0.5 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 infused with zesty lemon and fresh herbs, served on a bed of fluffy quinoa alongside crisp-tender asparagus spears.

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NUTRITION

Protein

55g

Fat

17.9g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

1 tbsp Fresh parsley

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 rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them 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, black pepper, and the juice from the lemon half.
5
Drizzle the herb oil mixture evenly over both the cod and the asparagus, ensuring all surfaces are well coated.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the roasted cod and asparagus over the warm cooked quinoa, garnishing with fresh chopped parsley.