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

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, served alongside vibrant roasted asparagus and fluffy quinoa for a clean, satisfying meal.

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NUTRITION

Protein

50.4g

Fat

17.4g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried parsley

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, parsley, garlic powder, salt, and pepper.
5
Drizzle the herb mixture evenly over both the cod and the asparagus, tossing the asparagus to coat.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
7
Serve the baked cod and asparagus over the warm cooked quinoa.