Name: Lemon Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 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; 0.5 tsp Dried oregano; 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 marinade, served alongside crisp-tender asparagus and fluffy quinoa for a vibrant, nutrient-dense dinner.

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NUTRITION

Protein

45.7g

Fat

17.3g

Carbs

27.9g

SERVINGS

1 serving

INGREDIENTS

7 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

0.5 tsp Dried oregano

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 (200°C) and line a large sheet pan with parchment paper.
2
Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Place the cod fillet on the other side of the baking sheet.
4
In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, using a brush or clean hands to ensure the fish is well-coated.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is crisp-tender.
7
While the fish bakes, warm your pre-cooked quinoa in a small saucepan or microwave.
8
Garnish the cod with fresh chopped parsley and serve immediately over the bed of fluffy quinoa.