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; 1 cup asparagus; 0.5 cup quinoa, cooked; 1 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp lemon zest; 1 tsp dried parsley; 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

Fresh cod fillets baked with a zesty lemon-herb topping alongside crisp-tender asparagus and fluffy quinoa for a light yet satisfying finish to the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

48.3g

Fat

17.3g

Carbs

27.3g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 cup asparagus

0.5 cup quinoa, cooked

1 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp lemon zest

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large 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
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, dried parsley, garlic powder, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, using a brush or spoon 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 bright green and tender.
7
Serve the baked cod and asparagus immediately over the warm, fluffy cooked quinoa.