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; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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-baked with zesty lemon and aromatic herbs, served alongside crisp-tender asparagus and nutty quinoa for a bright and refreshing finish.

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NUTRITION

Protein

48.7g

Fat

17.8g

Carbs

28.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel to ensure the herbs stick and the fish stays firm during baking.
3
Trim the woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.
4
In a small mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, sea salt, and black pepper.
5
Place the cod fillets on the other side of the baking sheet and drizzle the lemon-herb mixture evenly over both the fish and the asparagus.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the hot cod and roasted asparagus over a bed of warm, fluffy cooked quinoa.