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 spears; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 1 clove Garlic; 0.25 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa

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

Oven-baked cod fillets seasoned with fragrant herbs and lemon zest, served with crisp-tender asparagus and fluffy quinoa for a bright, citrusy finish.

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NUTRITION

Protein

48.1g

Fat

17.1g

Carbs

29.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 whole Lemon

1 clove Garlic

0.25 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Place the cod fillets and trimmed asparagus spears on the prepared baking sheet.
3
In a small bowl, whisk together the olive oil, juice from the lemon, minced garlic, and dried oregano.
4
Drizzle the lemon-herb mixture over the cod and asparagus, then sprinkle evenly with sea salt and black pepper.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
6
Serve the baked cod and asparagus alongside the warm cooked quinoa.