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 fillet; 1 bunch Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh parsley; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

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

Flaky cod fillets oven-roasted with a zesty lemon-herb rub alongside crisp-tender asparagus for a bright and refreshing meal.

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NUTRITION

Protein

50.8g

Fat

17.5g

Carbs

35.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F 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 tough, woody ends off the asparagus spears and arrange them in a single layer on the other side of the sheet.
4
In a small glass bowl, whisk together the extra virgin olive oil, dried oregano, garlic powder, sea salt, and black pepper.
5
Brush the herb oil mixture generously over the cod fillets and drizzle the remaining oil over the asparagus, tossing the spears to coat.
6
Thinly slice the half lemon and place the rounds directly on top of the cod fillets.
7
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork and the asparagus is tender.
8
Serve the roasted cod and asparagus over a bed of warm cooked quinoa and garnish with freshly chopped parsley.