RecipeRX

Lemon Herb Baked Cod with Asparagus and Quinoa

Lemon Herb Baked Cod with Asparagus and Quinoa is built to be delicious and practical while aligning with healthy eating principles. Serve with a big side of vegetables and a whole‑grain or legume base for extra fiber, and taste as you go—layering herbs and acids can make low‑salt cooking sing. Always follow your clinician’s guidance for personalized targets.

Jenny Craig
Prep
15m
Cook
27m
Total
42m
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Lemon Herb Baked Cod with Asparagus and Quinoa

Ingredients

  • 2 Cod fillets
  • 1 bunch Asparagus spears
  • 1 cup Quinoa
  • 1.5 cups Chicken broth (low sodium)
  • 1 Lemon 1 Lemon
  • 2 tablespoons Fresh parsley
  • 1 tablespoon Fresh dill
  • 0.5 teaspoon Garlic powder
  • 1 tablespoon Olive oil
  • Pinch Salt Pinch Salt
  • Pinch Black pepper

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Rinse quinoa and cook according to package directions using chicken broth instead of water.
  3. Trim asparagus and toss with olive oil, salt, and pepper.
  4. Place asparagus on a baking sheet and roast for 10-12 minutes, or until tender-crisp.
  5. While asparagus roasts, place cod fillets in a baking dish. Drizzle with olive oil, lemon juice, and zest. Sprinkle with garlic powder, parsley, and dill. Season with salt and pepper to taste.
  6. Bake cod alongside asparagus for the last 10-12 minutes, or until cooked through.
  7. Serve cod and asparagus over cooked quinoa.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX