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; 1 tbsp extra virgin olive oil; 1 bunch asparagus; 0.5 cup cooked quinoa; 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

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 zesty lemon-herb topping alongside crisp-tender asparagus and fluffy quinoa for a bright and satisfying high-protein meal.

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NUTRITION

Protein

49.9g

Fat

17.8g

Carbs

31.8g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 tbsp extra virgin olive oil

1 bunch asparagus

0.5 cup cooked quinoa

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

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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 woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Pat the cod fillets dry with a paper towel to ensure a better texture and place them on the other side of the sheet.
4
In a small bowl, whisk together the 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 fillets and the asparagus spears, tossing the asparagus slightly to coat.
6
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork and the asparagus is tender yet vibrant.
7
Transfer the baked cod and asparagus to a plate and serve immediately over the warm cooked quinoa.