Name: Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Dried oregano; 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

Baked Cod with Roasted Asparagus

Flaky cod fillets baked to perfection alongside crisp roasted asparagus and nutty quinoa, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

48.9g

Fat

17.4g

Carbs

31.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Trim the tough, woody ends off the asparagus spears and arrange them on one side of the prepared baking sheet.
3
Place the cod fillets on the other side of the baking sheet, ensuring they are not touching the vegetables.
4
In a small bowl, whisk together the extra virgin olive oil, minced garlic, dried oregano, sea salt, and black pepper.
5
Drizzle the oil mixture evenly over the cod and the asparagus, using your hands or a brush to ensure the asparagus is well coated.
6
Bake for 12 to 15 minutes, or until the asparagus is tender-crisp and the cod is opaque and flakes easily with a fork.
7
Transfer the roasted cod and asparagus to a plate over a bed of warm cooked quinoa and finish with a generous squeeze of fresh lemon juice.