Name: Lemon-Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz cod fillet; 1 cup asparagus; 0.5 cup cooked quinoa; 1.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp lemon zest; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper

Lemon-Herb Baked Cod with Roasted 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 Cod with Roasted Asparagus

Flaky cod fillets baked with a bright lemon-herb marinade and served alongside tender roasted asparagus for a light yet satisfying lunch.

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NUTRITION

Protein

45.4g

Fat

24.4g

Carbs

26.8g

SERVINGS

1 serving

INGREDIENTS

7 oz cod fillet

1 cup asparagus

0.5 cup cooked quinoa

1.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

0.5 tsp dried oregano

0.25 tsp garlic powder

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 baking sheet with parchment paper for easy cleanup.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
5
Drizzle the herb mixture evenly over both the cod and the asparagus, tossing the asparagus slightly to coat.
6
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Warm the pre-cooked quinoa and serve it alongside the fish and vegetables, drizzling any remaining juices from the pan over the top.