Name: Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp 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

Flaky cod fillets baked with a bright lemon-herb marinade, served alongside nutty quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

49.7g

Fat

17.3g

Carbs

30.3g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

0.5 tsp garlic powder

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and place them on one side of the prepared baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, garlic powder, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus, then sprinkle 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 crisp-tender.
7
Transfer the warm cooked quinoa to a plate, top with the roasted asparagus and cod, and garnish with freshly chopped parsley.