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; 10 spears Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 0.5 whole Lemon; 2 cloves 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

Tender cod fillets and crisp asparagus are oven-roasted with a zesty lemon-garlic infusion and served over a bed of fluffy, protein-rich quinoa.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

54.8g

Fat

18g

Carbs

34.6g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

10 spears Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

0.5 whole Lemon

2 cloves Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

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 and place them on one side of the sheet pan.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the pan.
4
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.
5
Drizzle the herb oil over both the cod and the asparagus, tossing the asparagus to coat evenly.
6
Slice the half lemon into thin rounds and lay them across the top of the cod fillet.
7
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
8
Warm the pre-cooked quinoa and place it in a serving bowl.
9
Top the quinoa with the baked cod and asparagus, then garnish with freshly chopped parsley before serving.