Name: Baked Haddock with Lemon-Herb Crumb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Haddock fillet; 2 tbsp Almond flour; 2 tsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Lemon zest; 1 tsp Dried parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.25 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

Baked Haddock with Lemon-Herb Crumb

Flaky haddock fillets baked with a zesty almond-herb crust, served alongside tender steamed asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

56.8g

Fat

15.6g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Haddock fillet

2 tbsp Almond flour

2 tsp Olive oil

1 tbsp Lemon juice

0.5 tsp Lemon zest

1 tsp Dried parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Pat the haddock fillets dry with a paper towel and place them on the prepared baking sheet.
3
In a small bowl, combine almond flour, lemon zest, dried parsley, garlic powder, sea salt, and black pepper.
4
Drizzle 1 teaspoon of olive oil and all the lemon juice over the fish, then press the almond flour mixture onto the top of each fillet.
5
Toss the asparagus spears with the remaining 1 teaspoon of olive oil and a pinch of salt, then arrange them around the fish on the baking sheet.
6
Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork and the crust is golden.
7
Serve the baked haddock and asparagus over a bed of warm, fluffy quinoa.