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 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp 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 with Asparagus

Flaky cod fillets baked with a zesty lemon-herb crust alongside tender, snap-crisp asparagus and fluffy protein-rich quinoa.

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NUTRITION

Protein

48.4g

Fat

17.4g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 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 (200°C) and line a baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel to ensure even cooking and place them on one side of the tray.
3
Trim the woody ends off the asparagus and place the spears on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
5
Drizzle the lemon-herb mixture over both the cod and the asparagus, tossing the asparagus to coat evenly.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the baked cod and asparagus over the warm cooked quinoa and garnish with fresh parsley.