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

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-herb crust, paired with crisp-tender roasted asparagus and fluffy quinoa for a light yet satisfying finish.

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NUTRITION

Protein

49.4g

Fat

17.9g

Carbs

33.0g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 bunch asparagus

1 tbsp extra virgin olive oil

0.5 cup cooked quinoa

1 tbsp fresh parsley

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 medium lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet; drizzle with half the olive oil and a pinch of salt and pepper.
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 remaining olive oil, lemon juice from the half lemon, chopped parsley, oregano, garlic powder, salt, and pepper.
5
Brush the herb mixture evenly over the cod fillet and top with thin slices from the remaining lemon piece.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.
7
Serve the cod and asparagus over a bed of the warm cooked quinoa.