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; 1.5 cups Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh 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; 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

Baked cod fillets seasoned with fresh lemon and herbs, served over fluffy quinoa with tender roasted asparagus for a bright and satisfying high-protein meal.

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NUTRITION

Protein

50.4g

Fat

17.4g

Carbs

32.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh 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

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the tough ends from the asparagus and arrange them on one half of the prepared baking sheet.
3
Pat the cod fillets dry with a paper towel to ensure a perfect sear and place them on the other half of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
5
Drizzle the herb mixture over the cod and asparagus, tossing the vegetables gently to ensure they are well coated.
6
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork while the asparagus remains vibrant.
7
Serve the cod and roasted asparagus over a bed of warm quinoa and garnish with freshly chopped parsley.