Name: Lemon-Herb Baked Alaskan Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Alaskan cod fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Alaskan cod baked with a vibrant lemon-herb glaze, served alongside nutty quinoa and crisp-tender roasted asparagus for a clean, nutrient-dense meal.

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NUTRITION

Protein

49.1g

Fat

17.3g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the Alaskan cod fillet dry with a paper towel to ensure the herb mixture adheres properly.
3
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and chopped parsley.
4
Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet.
5
Drizzle the lemon-herb mixture evenly over both the fish and the asparagus, then season everything with sea salt and black pepper.
6
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the baked cod and roasted asparagus immediately over the bed of warm cooked quinoa.