Herb-Roasted Cod with Lemon Garlic Quinoa and Roasted Broccoli

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

Herb-Roasted Cod with Lemon Garlic Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Lemon Garlic Quinoa and Roasted Broccoli

Cod fillets roasted with aromatic herbs and lemon, served over zesty garlic quinoa with a side of tender, charred broccoli.

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NUTRITION

482kcal
Protein
51.6g
Fat
17.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 Lemon, juiced and zested

0.5 teaspoon Dried Oregano

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Pat the cod fillets dry and season both sides with dried oregano, salt, and pepper before placing them on the baking sheet next to the broccoli.

  • 4

    Roast the cod and broccoli for 12 to 15 minutes until the fish flakes easily with a fork and the broccoli is tender.

  • 5

    In a medium bowl, combine the pre-cooked quinoa with the remaining olive oil, minced garlic, lemon juice, lemon zest, and fresh parsley.

  • 6

    Plate the lemon garlic quinoa and top with the herb-roasted cod, serving the charred broccoli alongside.

Herb-Roasted Cod with Lemon Garlic Quinoa and Roasted Broccoli

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

Herb-Roasted Cod with Lemon Garlic Quinoa and Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Lemon Garlic Quinoa and Roasted Broccoli

Cod fillets roasted with aromatic herbs and lemon, served over zesty garlic quinoa with a side of tender, charred broccoli.

NUTRITION

482kcal
Protein
51.6g
Fat
17.5g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

0.5 Lemon, juiced and zested

0.5 teaspoon Dried Oregano

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil, sea salt, and black pepper, then spread them in a single layer on the baking sheet.

  • 3

    Pat the cod fillets dry and season both sides with dried oregano, salt, and pepper before placing them on the baking sheet next to the broccoli.

  • 4

    Roast the cod and broccoli for 12 to 15 minutes until the fish flakes easily with a fork and the broccoli is tender.

  • 5

    In a medium bowl, combine the pre-cooked quinoa with the remaining olive oil, minced garlic, lemon juice, lemon zest, and fresh parsley.

  • 6

    Plate the lemon garlic quinoa and top with the herb-roasted cod, serving the charred broccoli alongside.