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; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tsp Dried oregano; 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 bright lemon-herb crust alongside tender, snap-fresh asparagus spears for a vibrant and clean dinner.

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NUTRITION

Protein

52.1g

Fat

17.8g

Carbs

37.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Trim the tough, woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Place the cod fillet on the other side of the baking sheet, ensuring it is not touching the asparagus.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, then season everything with sea salt and black pepper.
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
Transfer the baked cod and asparagus to a plate and serve immediately over the warm cooked quinoa.