Name: Baked Cod with Lemon-Herb Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Cod with Lemon-Herb Quinoa

Tender cod fillets baked with a zesty lemon-herb crust and served over fluffy quinoa with vibrant roasted asparagus.

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NUTRITION

Protein

49.7g

Fat

17.4g

Carbs

31.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel and place them on one side of the baking sheet.
3
Toss the asparagus spears with half of the olive oil, salt, and pepper, then arrange them on the other side of the tray.
4
In a small bowl, whisk together the remaining olive oil, lemon juice, lemon zest, and minced garlic.
5
Drizzle the lemon-garlic mixture over the cod fillets and season with the remaining salt and pepper.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Fluff the warm cooked quinoa and stir in the fresh chopped parsley.
8
Serve the baked cod and roasted asparagus over the bed of lemon-herb quinoa.