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

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 oven-roasted with a bright lemon-garlic herb rub and tender asparagus spears, served over a bed of fluffy quinoa for a light yet satisfying meal.

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NUTRITION

Protein

48.2g

Fat

17.3g

Carbs

26.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
3
Place the cod fillet and trimmed asparagus spears on the prepared baking sheet.
4
Drizzle the lemon-herb mixture over the fish and asparagus, tossing the vegetables to coat evenly.
5
Bake for 12-15 minutes until the cod is flaky and opaque and the asparagus is tender.
6
Serve the roasted fish and vegetables over the warm quinoa.