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; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 1 tsp Dried oregano; 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

Flaky cod fillets roasted with a bright lemon-herb marinade and crisp asparagus spears, served over a bed of fluffy, nutty quinoa.

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NUTRITION

Protein

48.8g

Fat

17.2g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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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
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and dried oregano until well combined.
3
Pat the cod fillets dry with a paper towel to ensure a better roast and place them on one side of the prepared baking sheet.
4
Trim the woody ends off the asparagus and arrange the spears in a single layer on the other side of the baking sheet.
5
Drizzle the lemon-herb mixture evenly over both the cod fillets and the asparagus spears, then season everything with sea salt and black pepper.
6
Place the baking sheet in the oven and bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Divide the warm cooked quinoa between plates, top with the roasted cod and asparagus, and garnish with a sprinkle of fresh chopped parsley before serving.