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; 1 tsp lemon zest; 1 clove garlic; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp dried oregano

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 flaky cod fillets seasoned with a bright lemon-herb marinade, served alongside crisp-tender roasted asparagus and fluffy quinoa for a light yet satisfying finish.

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NUTRITION

Protein

48.6g

Fat

17.2g

Carbs

27.8g

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

1 tsp lemon zest

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

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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 fillets dry with a paper towel and place them on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, sea salt, black pepper, and dried oregano.
5
Drizzle the marinade over both the cod and the asparagus, tossing the asparagus slightly to ensure it is coated evenly.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the baked cod and roasted asparagus over a bed of the warm cooked quinoa.