Name: Herb-Baked Cod with Lemon and Dill
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 Fresh dill; 1 medium Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Lemon and Dill

Flaky cod fillets baked with a bright lemon-dill infusion, served alongside nutty quinoa and crisp roasted asparagus for a refreshing, nutrient-dense meal.

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NUTRITION

Protein

50.4g

Fat

18.0g

Carbs

36.6g

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 Fresh dill

1 medium Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

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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
Pat the cod fillet dry with a paper towel and place it on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.
4
Drizzle the extra virgin olive oil evenly over both the cod fillet and the asparagus.
5
Season the fish and vegetables with sea salt, black pepper, and garlic powder.
6
Finely chop the fresh dill and sprinkle it over the cod, then top the fish with thin slices from half of the lemon.
7
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
8
Plate the cod and asparagus over the warm cooked quinoa and finish with a fresh squeeze of juice from the remaining lemon half.