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; 12 medium Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 2 cloves Garlic; 1 tbsp Fresh parsley; 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

Cod fillets baked with a zesty lemon-herb crust alongside crisp asparagus spears, served over a bed of fluffy quinoa for a light yet satisfying meal.

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NUTRITION

Protein

50.3g

Fat

17.8g

Carbs

33.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

12 medium Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

2 cloves Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Mince the garlic and finely chop the fresh parsley.
3
Place the cod fillet and trimmed asparagus spears on the prepared baking sheet.
4
In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, sea salt, and black pepper.
5
Drizzle the herb mixture over the cod and asparagus, ensuring everything is evenly coated.
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 the warm cooked quinoa.