Name: Lemon-Herb Baked Alaskan Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz wild-caught Alaskan cod fillet; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 tbsp fresh parsley; 1 tbsp fresh dill; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa; 1 cup asparagus

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 Alaskan Cod

Oven-baked Alaskan cod fillets seasoned with zesty lemon and fresh herbs, served alongside fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

49.6g

Fat

17.4g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

8 oz wild-caught Alaskan cod fillet

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp fresh parsley

1 tbsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill to create a vibrant marinade.
3
Place the Alaskan cod fillet on one side of the prepared baking sheet and arrange the trimmed asparagus spears on the other side.
4
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, then season with sea salt and black pepper.
5
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
6
Serve the baked cod and roasted asparagus immediately over a bed of warm, fluffy cooked quinoa.