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; 0.75 cup Cooked quinoa; 0.5 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 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 Cod with Asparagus

Flaky cod fillets baked with a bright lemon-herb crust, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

51.0g

Fat

11.7g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus

0.75 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Lemon juice

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 and line a large baking sheet with parchment paper for easy cleanup.
2
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
3
Place the cod fillet and asparagus spears on the prepared baking sheet, ensuring they are in a single layer.
4
Drizzle the lemon-herb mixture over the fish and asparagus, using a brush or your hands to coat everything evenly.
5
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
6
Transfer the warm cooked quinoa to a plate and top with the baked cod and roasted asparagus, drizzling any remaining pan juices over the top.