Name: Lemon Herb 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 bunch Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

Oven-roasted cod fillets topped with a zesty lemon-herb crust served alongside crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

51.7g

Fat

17.5g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 bunch Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Snap off the woody ends of the asparagus and place them on one side of the baking sheet.
3
Drizzle the asparagus with 0.5 tbsp of the olive oil and season with half of the sea salt and black pepper.
4
Place the cod fillets on the other side of the baking sheet.
5
In a small bowl, whisk together the remaining 0.5 tbsp olive oil, lemon juice, lemon zest, oregano, garlic powder, and the remaining salt and pepper.
6
Brush the lemon-herb mixture evenly over the cod fillets.
7
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.
8
Serve the baked cod and asparagus over a bed of warm quinoa, garnished with fresh parsley.