Name: Baked Cod with Lemon-Herb Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1.5 cups asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 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

Baked Cod with Lemon-Herb Asparagus

Flaky cod fillets baked to perfection alongside crisp asparagus and zesty lemon, served over a bed of fluffy quinoa for a vibrant and nutrient-dense meal.

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NUTRITION

Protein

50.4g

Fat

17.4g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1.5 cups asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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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
Pat the cod fillets dry with a paper towel and place them on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus and arrange the spears in a single layer on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, then season everything with sea salt and black pepper.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Divide the warm cooked quinoa between plates and top with the baked cod and asparagus.
8
Garnish with freshly chopped parsley and an extra squeeze of lemon if desired before serving.