Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz cod fillet; 1.5 cups asparagus; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 1 tsp ghee; 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; 1 tbsp fresh parsley

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 zesty lemon-herb glaze and served with crisp-tender asparagus over a bed of protein-rich, fluffy quinoa.

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NUTRITION

Protein

55.4g

Fat

22.6g

Carbs

33.5g

SERVINGS

1 serving

INGREDIENTS

9 oz cod fillet

1.5 cups asparagus

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

1 tsp ghee

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

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 for easy cleanup.
2
Place the cod fillets on one side of the tray and the trimmed asparagus spears on the other side.
3
In a small bowl, whisk together the extra virgin olive oil, melted ghee, lemon juice, lemon zest, minced garlic, and dried oregano.
4
Drizzle the herb mixture evenly over both the cod and the asparagus, then season everything with sea salt and black pepper.
5
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.
6
Serve the baked cod and asparagus over the warm, fluffy quinoa and garnish with fresh parsley for a burst of color.