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; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp 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

Oven-baked flaky cod fillets are infused with a bright lemon-herb zest and served alongside crisp-tender asparagus and fluffy quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

53.0g

Fat

17.7g

Carbs

29.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Pat the cod fillets dry and place them on one side of the baking sheet.
3
Trim the woody ends of the asparagus and place them on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, and minced garlic.
5
Drizzle the lemon-garlic mixture over the cod and asparagus, then season both with sea salt and black pepper.
6
Bake for 12-15 minutes until the cod flakes easily with a fork and the asparagus is tender.
7
Serve the cod and asparagus over the warm cooked quinoa and garnish with fresh chopped parsley.