Name: Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.5 oz Cod fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh parsley; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

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

Flaky cod fillets baked with a bright lemon-herb rub, served alongside nutty quinoa and crisp-tender asparagus for a refreshing finish.

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NUTRITION

Protein

53.1g

Fat

17.9g

Carbs

34.2g

SERVINGS

1 serving

INGREDIENTS

8.5 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel and place them on one side of the prepared baking sheet.
3
Arrange the trimmed asparagus spears on the other side of the sheet.
4
Drizzle the extra virgin olive oil evenly over both the cod fillets and the asparagus.
5
Sprinkle the dried oregano, garlic powder, sea salt, and black pepper over the fish and vegetables.
6
Place thin slices of the lemon directly on top of the cod fillets and sprinkle with the chopped fresh parsley.
7
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork.
8
Serve the baked cod and roasted asparagus immediately over a bed of warm, fluffy quinoa.