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; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 tsp Dried oregano; 1 clove Garlic; 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

Tender cod fillets baked with a zesty lemon-herb topping, served alongside crisp roasted asparagus and fluffy quinoa for a light yet satisfying meal.

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NUTRITION

Protein

56.5g

Fat

11.4g

Carbs

34.9g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

1.5 cups Asparagus spears

0.5 cup Cooked quinoa

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 tsp Dried oregano

1 clove Garlic

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 baking sheet with parchment paper.
2
Pat the cod fillet dry with a paper towel and place it on one side of the prepared baking sheet.
3
Trim the woody ends off the asparagus spears and arrange them in a single layer on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried oregano.
5
Drizzle the lemon-herb mixture evenly over both the cod and the asparagus.
6
Season the entire tray with sea salt and black pepper.
7
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
8
Serve the baked cod and roasted asparagus over a bed of warm, fluffy cooked quinoa.