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; 12 medium Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 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 citrus-herb rub and served alongside crisp-tender asparagus and fluffy quinoa for a zesty, nutrient-dense meal.

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NUTRITION

Protein

50.5g

Fat

17.4g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

12 medium Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel to ensure a clean, flaky texture after roasting.
3
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper.
4
Place the cod fillets and the trimmed asparagus spears onto the prepared baking sheet in a single layer.
5
Drizzle the lemon-herb mixture evenly over the fish and the asparagus, tossing the spears slightly to ensure they are well coated.
6
Roast in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the roasted cod and asparagus immediately over a bed of warm quinoa to soak up the flavorful citrus juices.