Name: Lemon-Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Cod fillet; 0.5 cup cooked Quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Dried oregano; 1 tbsp Lemon juice; 1 tsp Lemon zest

Lemon-Herb Baked Cod with Roasted Asparagus

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 Roasted Asparagus

Flaky white fish baked with zesty lemon and herbs, served alongside nutty quinoa and tender roasted asparagus for a vibrant, wholesome meal.

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NUTRITION

Protein

48.9g

Fat

17.6g

Carbs

31.5g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod fillet

0.5 cup cooked Quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Dried oregano

1 tbsp Lemon juice

1 tsp Lemon zest

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place the spears on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic powder, oregano, salt, and pepper.
5
Drizzle the lemon-herb mixture over both the fish and the asparagus, tossing the asparagus gently to ensure even coating.
6
Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
7
Serve the baked cod and roasted asparagus over the warm cooked quinoa, drizzling any remaining pan juices over the top.