Name: Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10 oz Cod fillet; 0.25 cup Dry quinoa; 1 cup Asparagus spears; 2 tsp Olive oil; 1 tsp Ghee; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 tsp Dried parsley; 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

Flaky cod fillets oven-baked with a bright lemon-herb butter, served alongside nutty quinoa and crisp-tender asparagus for a light yet satisfying meal.

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NUTRITION

Protein

61.5g

Fat

19.6g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

10 oz Cod fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

2 tsp Olive oil

1 tsp Ghee

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Dried parsley

0.25 tsp Garlic powder

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.
2
Rinse the dry quinoa in a fine-mesh strainer, then combine with 0.5 cup water in a small saucepan; bring to a boil, cover, and simmer for 15 minutes.
3
Place the cod fillets and trimmed asparagus spears on the prepared baking sheet.
4
In a small bowl, whisk together the melted ghee, olive oil, lemon juice, lemon zest, parsley, and garlic powder.
5
Drizzle the lemon-herb mixture over the cod and asparagus, then season both with sea salt and black pepper.
6
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork.
7
Fluff the cooked quinoa with a fork and serve it alongside the baked fish and vegetables.