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 bunch Asparagus; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 tbsp Fresh parsley; 1 tbsp Fresh dill; 2 cloves Garlic; 0.5 medium Lemon; 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

Baked cod fillets and tender asparagus seasoned with a zesty lemon-herb gremolata, served over a bed of fluffy, warm quinoa.

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NUTRITION

Protein

57.6g

Fat

18.1g

Carbs

38.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 bunch Asparagus

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

1 tbsp Fresh dill

2 cloves Garlic

0.5 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them 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 sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, chopped dill, and lemon juice.
5
Drizzle the herb mixture over both the cod and the asparagus, tossing the asparagus to coat evenly.
6
Season everything with sea salt and black pepper, then top the cod fillets with thin lemon slices.
7
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
8
Serve the baked cod and asparagus over the warm cooked quinoa.