Lemon Herb Baked Cod with Asparagus

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

Lemon Herb Baked Cod with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Asparagus

Flaky cod fillets oven-roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

492kcal
Protein
51.5g
Fat
17.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillets

1.5 cup asparagus

0.5 cup quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

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 baking sheet with parchment paper.

  • 2

    Pat the cod fillets dry with a paper towel and place them on one side of the prepared baking sheet.

  • 3

    Trim the woody ends off the asparagus and arrange the spears on the other side of the baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 5

    Drizzle the herb mixture evenly over both the cod and the asparagus, using a brush or your hands to ensure everything is well-coated.

  • 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 roasted cod and asparagus over the warm cooked quinoa, garnishing with freshly chopped parsley and an extra squeeze of lemon if desired.

Lemon Herb Baked Cod with Asparagus

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

Lemon Herb Baked Cod with Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Asparagus

Flaky cod fillets oven-roasted with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

NUTRITION

492kcal
Protein
51.5g
Fat
17.6g
Carbs
34.1g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillets

1.5 cup asparagus

0.5 cup quinoa

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

  • 1

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

  • 2

    Pat the cod fillets dry with a paper towel and place them on one side of the prepared baking sheet.

  • 3

    Trim the woody ends off the asparagus and arrange the spears on the other side of the baking sheet.

  • 4

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.

  • 5

    Drizzle the herb mixture evenly over both the cod and the asparagus, using a brush or your hands to ensure everything is well-coated.

  • 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 roasted cod and asparagus over the warm cooked quinoa, garnishing with freshly chopped parsley and an extra squeeze of lemon if desired.