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 tbsp Extra virgin olive oil; 1 bunch Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Fresh parsley; 1 clove Garlic; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Dried oregano

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

Baked cod fillets seasoned with a bright lemon-herb crust, served with crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

54.6g

Fat

18.2g

Carbs

33.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1 tbsp Extra virgin olive oil

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Fresh parsley

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the sheet.
3
Place the cod fillet on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, oregano, salt, and pepper.
5
Drizzle the herb oil over both the cod and the asparagus, tossing the asparagus to coat.
6
Top the cod with thin lemon slices.
7
Bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
8
Serve the baked cod and asparagus over a bed of warm cooked quinoa.