Name: Lemon-Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 bunch Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Garlic; 1 tbsp Parsley

Lemon-Herb Baked Cod with Roasted Asparagus

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 Roasted Asparagus

Flaky cod fillets baked with a bright lemon-herb crust, served alongside tender roasted asparagus spears for a light yet satisfying meal.

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NUTRITION

Protein

52.2g

Fat

18.1g

Carbs

36.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic

1 tbsp 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
Trim the woody ends off the asparagus and place the spears on one side of the baking sheet.
3
Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture over both the cod and the asparagus, tossing the asparagus slightly to coat evenly.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the cod and asparagus over a bed of warm cooked quinoa and garnish with fresh chopped parsley.