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 cups Asparagus; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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 baked with a zesty lemon-herb crust alongside crisp-tender asparagus and fluffy quinoa for a bright and refreshing finish.

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NUTRITION

Protein

50.1g

Fat

17.9g

Carbs

33.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Mince the garlic clove and whisk it in a small bowl with the olive oil, lemon juice, lemon zest, dried oregano, sea salt, and black pepper.
3
Place the cod fillets on one side of the baking sheet and the trimmed asparagus spears on the other side.
4
Drizzle the lemon-herb mixture over both the fish and the asparagus, using a brush or your hands to ensure the vegetables are evenly coated.
5
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.
6
Serve the baked cod and asparagus immediately over a bed of warm, fluffy cooked quinoa.