Name: Lemon Herb Baked Cod with Roasted Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 1.5 cups Asparagus spears; 0.5 cup Cooked quinoa; 0.75 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 cod fillets oven-baked with a zesty lemon-garlic herb crust and served with tender roasted asparagus for a bright and clean finish.

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NUTRITION

Protein

55.3g

Fat

14.7g

Carbs

32.5g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

0.75 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.
2
Prepare the asparagus by snapping off the woody ends and placing the spears on one side of the prepared pan.
3
In a small glass bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, and chopped parsley.
4
Pat the cod fillet dry with a paper towel and place it on the other side of the sheet pan.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, then season everything with sea salt and black pepper.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the baked cod and roasted asparagus alongside the warm cooked quinoa for a complete, high-protein meal.