Lemon Herb Baked Alaskan Cod

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Alaskan Cod

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Alaskan Cod

Flaky Alaskan cod oven-baked with a bright lemon-herb marinade, served alongside nutty quinoa and crisp roasted asparagus.

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NUTRITION

475kcal
Protein
49.6g
Fat
17.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

  • 3

    Place the Alaskan cod fillet and the trimmed asparagus spears onto the prepared baking sheet.

  • 4

    Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, using a brush or spoon to ensure full coverage.

  • 5

    Sprinkle the sea salt and black pepper over the fish and vegetables.

  • 6

    Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

  • 7

    Transfer the warm cooked quinoa to a plate and top with the baked cod and roasted asparagus, drizzling any remaining juices from the pan over the top.

Lemon Herb Baked Alaskan Cod

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Alaskan Cod

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Alaskan Cod

Flaky Alaskan cod oven-baked with a bright lemon-herb marinade, served alongside nutty quinoa and crisp roasted asparagus.

NUTRITION

475kcal
Protein
49.6g
Fat
17.4g
Carbs
31.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 clove garlic

1 tsp fresh parsley

1 tsp fresh dill

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

1 cup asparagus spears

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, and chopped dill.

  • 3

    Place the Alaskan cod fillet and the trimmed asparagus spears onto the prepared baking sheet.

  • 4

    Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, using a brush or spoon to ensure full coverage.

  • 5

    Sprinkle the sea salt and black pepper over the fish and vegetables.

  • 6

    Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

  • 7

    Transfer the warm cooked quinoa to a plate and top with the baked cod and roasted asparagus, drizzling any remaining juices from the pan over the top.