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; 1.5 cup asparagus spears; 1 tbsp olive oil; 1 medium lemon; 2 clove garlic; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup cooked quinoa

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 roasted with zesty lemon and aromatic herbs alongside crisp-tender asparagus for a vibrant, high-protein meal.

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NUTRITION

Protein

50.5g

Fat

17.5g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1.5 cup asparagus spears

1 tbsp olive oil

1 medium lemon

2 clove garlic

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked quinoa

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet.
3
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, sea salt, and black pepper.
4
Drizzle the herb oil mixture over the cod and asparagus, tossing the asparagus gently to ensure even coating.
5
Thinly slice half of the lemon and place the rounds directly on top of the cod fillet.
6
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the roasted fish and vegetables over the warm cooked quinoa.
8
Finish the dish with a fresh squeeze of juice from the remaining lemon half before serving.