Name: Baked Halibut with Lemon-Herb Gremolata
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Halibut fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 2 tbsp Fresh parsley; 1 clove Garlic; 1 tsp Lemon zest; 1 tbsp Lemon juice; 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

Baked Halibut with Lemon-Herb Gremolata

Oven-baked halibut fillets topped with a vibrant, citrusy gremolata and served alongside crisp roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

56.2g

Fat

24.2g

Carbs

32.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Halibut fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

2 tbsp Fresh parsley

1 clove Garlic

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the halibut fillets dry with a paper towel and place them on one side of the baking sheet.
3
Arrange the trimmed asparagus spears on the other side of the sheet in a single layer.
4
Drizzle both the fish and the asparagus with the extra virgin olive oil, then sprinkle with sea salt and black pepper.
5
Bake for 12 to 15 minutes, or until the halibut is opaque and flakes easily with a fork.
6
While the fish bakes, finely mince the fresh parsley and garlic, then toss them in a small bowl with the lemon zest.
7
Serve the baked halibut over the warm cooked quinoa, topped with the fresh gremolata and a squeeze of lemon juice.