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 bunch asparagus; 0.75 cup cooked quinoa; 0.5 tbsp extra virgin olive oil; 1 tbsp fresh parsley; 1 tbsp fresh dill; 0.5 whole lemon; 0.25 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 baked with a zesty lemon-herb topping, served alongside crisp roasted asparagus and fluffy quinoa for a refreshing post-workout meal.

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NUTRITION

Protein

52.5g

Fat

11.8g

Carbs

43.5g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 bunch asparagus

0.75 cup cooked quinoa

0.5 tbsp extra virgin olive oil

1 tbsp fresh parsley

1 tbsp fresh dill

0.5 whole lemon

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a 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 fillet dry and place it on the other side of the sheet.
4
Drizzle olive oil over the fish and asparagus, then season both with garlic powder, sea salt, and black pepper.
5
Top the cod with fresh parsley, dill, and thin lemon slices.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
7
Serve the baked cod and asparagus over a bed of warm cooked quinoa.