Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3.5 oz cod fillet; 1 cup asparagus spears; 0.5 cup cooked quinoa; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 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 with Asparagus

Flaky cod fillets baked with a bright lemon-herb rub, served alongside tender roasted asparagus and fluffy quinoa for a light yet satisfying meal.

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NUTRITION

Protein

25.9g

Fat

7.4g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

3.5 oz cod fillet

1 cup asparagus spears

0.5 cup cooked quinoa

1 tsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

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 (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the herb mixture evenly over both the cod and the asparagus, using a brush or your fingers to ensure the fish is well-coated.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the baked cod and asparagus immediately over the warm cooked quinoa.