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 fillets; 1.5 cups asparagus; 0.5 cup cooked quinoa; 1.5 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano; 1 tbsp fresh parsley

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

Fresh cod fillets baked with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a light and bright meal.

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NUTRITION

Protein

50.5g

Fat

10.8g

Carbs

30.9g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillets

1.5 cups asparagus

0.5 cup cooked quinoa

1.5 tsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillets dry with a paper towel and place them on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and dried oregano.
5
Drizzle the lemon-herb mixture over both the cod and the asparagus, then season with sea salt and black pepper.
6
Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the cod and asparagus over the warm cooked quinoa and garnish with fresh chopped parsley.