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; 1.5 cups Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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 baked with a bright lemon-herb rub and served alongside tender roasted asparagus and fluffy quinoa for a satisfying, nutrient-dense meal.

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NUTRITION

Protein

51.8g

Fat

18.1g

Carbs

35.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel to ensure the herb mixture adheres well and the fish remains firm.
3
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
4
Arrange the cod fillets and trimmed asparagus spears in a single layer on 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 crisp-tender.
7
Serve the baked cod and asparagus over a bed of warm cooked quinoa and garnish with freshly chopped parsley.