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; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

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

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

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NUTRITION

Protein

49.8g

Fat

17.4g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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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
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the Alaskan cod fillet on one side of the baking sheet and the trimmed asparagus spears on the other side.
4
Drizzle the lemon-herb mixture over both the cod and the asparagus, using a brush or your hands to ensure the asparagus is evenly coated.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.
6
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 fish.