Baked Lemon Garlic Cod with Roasted Asparagus and Quinoa
Prep 20 min · Cook 25 min · Serves 4 · medium
A delightful GLP-1 friendly dinner featuring tender baked cod with a zesty lemon-garlic marinade, paired with perfectly roasted asparagus and fluffy quinoa. This meal is packed with lean protein, complex carbs, and fiber to keep you feeling full and satisfied.
Ingredients
- 1.5 lbs cod fillets
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1/2 tsp black pepper
- 1 lb asparagus, trimmed
- 1 cup quinoa, uncooked
Instructions
- 1
Preheat oven to 400°F.
- 2
In a shallow baking dish, combine the lemon juice, minced garlic, 1 tbsp olive oil, and black pepper. Add the cod fillets and turn to coat both sides.
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