Baked Cod with Herb-Crusted Quinoa and Steamed Asparagus

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

Baked Cod with Herb-Crusted Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herb-Crusted Quinoa and Steamed Asparagus

Flaky cod fillets baked with a savory herb and almond crust, served with fluffy quinoa and tender asparagus finished with a bright squeeze of lemon.

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NUTRITION

560kcal
Protein
37.1g
Fat
28.7g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.3 cup dry Quinoa

150 grams Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Almond Flour

1 tablespoon Lemon Juice

Fresh Parsley and Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the quinoa and cook it in a small pot with 0.6 cups of water until all liquid is absorbed and the grain is fluffy.

  • 3

    In a small bowl, combine the almond flour, half of the olive oil, lemon zest, and chopped fresh parsley to create a crumbly herb topping.

  • 4

    Place the cod fillet on the prepared baking sheet, pat dry, and press the almond-herb mixture firmly onto the top of the fish.

  • 5

    Bake the cod for 10 to 12 minutes until the fish is opaque and flakes easily with a fork.

  • 6

    While the fish bakes, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 7

    Toss the cooked quinoa with the remaining olive oil and a splash of lemon juice.

  • 8

    Plate the herb-crusted cod alongside the quinoa and asparagus, finishing with an extra squeeze of fresh lemon.

Baked Cod with Herb-Crusted Quinoa and Steamed Asparagus

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

Baked Cod with Herb-Crusted Quinoa and Steamed Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herb-Crusted Quinoa and Steamed Asparagus

Flaky cod fillets baked with a savory herb and almond crust, served with fluffy quinoa and tender asparagus finished with a bright squeeze of lemon.

NUTRITION

560kcal
Protein
37.1g
Fat
28.7g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.3 cup dry Quinoa

150 grams Asparagus

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Almond Flour

1 tablespoon Lemon Juice

Fresh Parsley and Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Rinse the quinoa and cook it in a small pot with 0.6 cups of water until all liquid is absorbed and the grain is fluffy.

  • 3

    In a small bowl, combine the almond flour, half of the olive oil, lemon zest, and chopped fresh parsley to create a crumbly herb topping.

  • 4

    Place the cod fillet on the prepared baking sheet, pat dry, and press the almond-herb mixture firmly onto the top of the fish.

  • 5

    Bake the cod for 10 to 12 minutes until the fish is opaque and flakes easily with a fork.

  • 6

    While the fish bakes, steam the asparagus spears over boiling water for 4 to 5 minutes until tender-crisp and vibrant green.

  • 7

    Toss the cooked quinoa with the remaining olive oil and a splash of lemon juice.

  • 8

    Plate the herb-crusted cod alongside the quinoa and asparagus, finishing with an extra squeeze of fresh lemon.