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; 0.5 bunch 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; 1 tbsp Fresh parsley

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

Flaky cod fillets baked with a bright lemon-herb crust alongside crisp-tender asparagus spears over a bed of fluffy quinoa.

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NUTRITION

Protein

49.1g

Fat

17.9g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 bunch 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

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Trim the tough, woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.
3
Pat the cod fillets completely dry with a paper towel and place them on the other side of the baking sheet.
4
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, oregano, garlic powder, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture evenly over both the cod fillets and the asparagus spears, using a brush to coat the fish thoroughly.
6
Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque throughout and flakes easily with a fork.
7
Place the warm cooked quinoa in a shallow bowl or on a plate as a base.
8
Top the quinoa with the baked cod and roasted asparagus, then garnish with fresh parsley before serving.