RecipeRX

Lemon Herb Baked Cod with Roasted Asparagus and Quinoa

Lemon Herb Baked Cod with Roasted 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.

Weight Watchers
Prep
10m
Cook
20m
Total
30m
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Lemon Herb Baked Cod with Roasted Asparagus and Quinoa

Ingredients

  • 2 Cod fillets
  • 1 bunch Asparagus
  • 1 cup Quinoa
  • 1 Lemon 1 Lemon
  • 1 tablespoon Olive oil
  • 2 tablespoons Fresh parsley
  • 1 tablespoon Fresh dill
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 cup Chicken broth (low sodium)

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. Toss asparagus with 1/2 tablespoon olive oil, salt, and pepper. Spread on a baking sheet.
  4. Place cod fillets on the same baking sheet with the asparagus. Drizzle with remaining olive oil, lemon juice, lemon zest, garlic powder, parsley, and dill. Season with salt and pepper.
  5. Bake for 12-15 minutes, or until cod is cooked through and asparagus is tender-crisp.
  6. Serve cod and asparagus over cooked quinoa.

Nutrition (per serving)

Servings: 2 · Author: RecipeRX