Name: Baked Cod with Herbed Lentil Pilaf and Steamed Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.6 ounces Cod Fillet; 0.25 cup Cooked Lentils; 0.5 cup Cooked Quinoa; 1 cup Steamed Asparagus; 1.5 tablespoons Olive Oil; 1 teaspoon Honey; 1 tablespoon Sliced Almonds

Baked Cod with Herbed Lentil Pilaf and Steamed Asparagus

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

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herbed Lentil Pilaf and Steamed Asparagus

Flaky cod fillets baked with a honey-lemon glaze, served over a savory lentil and quinoa pilaf with tender steamed asparagus and toasted almonds.

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NUTRITION

Protein

37.4g

Fat

26.3g

Carbs

44.4g

SERVINGS

1 serving

INGREDIENTS

4.6 ounces Cod Fillet

0.25 cup Cooked Lentils

0.5 cup Cooked Quinoa

1 cup Steamed Asparagus

1.5 tablespoons Olive Oil

1 teaspoon Honey

1 tablespoon Sliced Almonds

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Whisk together half the olive oil, honey, and lemon juice in a small bowl.
3
Place the cod fillet on the baking sheet, brush with the honey-lemon glaze, and season with salt and pepper.
4
Bake the cod for 10-12 minutes until the fish is opaque and flakes easily with a fork.
5
In a medium bowl, toss the cooked quinoa and lentils with the remaining olive oil and fresh herbs like parsley or dill.
6
Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
7
Plate the herbed pilaf first, top with the baked cod, and serve with asparagus and a sprinkle of toasted almonds.