Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 12 spears Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.5 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

Baked cod fillets seasoned with a zesty lemon-herb rub and served alongside crisp-tender asparagus for a bright and refreshing dinner.

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NUTRITION

Protein

55.5g

Fat

17.9g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

12 spears Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.5 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 rimmed baking sheet with parchment paper for easy cleanup.
2
In a small mixing bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, dried oregano, garlic powder, sea salt, and black pepper until well combined.
3
Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet, then place the cod fillet on the other side.
4
Drizzle the lemon-herb mixture over both the cod and the asparagus, using a pastry brush or your fingers to ensure the fish is fully coated and the spears are evenly tossed.
5
Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and crisp-tender.
6
Transfer the warm cooked quinoa to a plate and top with the baked cod and roasted asparagus, drizzling any remaining juices from the pan over the top before serving.