If you're looking for a healthy and delicious dinner, this baked cod with roasted asparagus and quinoa recipe is perfect for you. This dish is not only easy to make but also packed with nutrients that will keep you feeling satisfied and energized.
Ingredients:
- 4 cod fillets (about 6 ounces each)
- 1/2 cup of quinoa
- 1 pound of asparagus
- 2 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of paprika
- 1 lemon, sliced
Start by preheating your oven to 400°F. Rinse the quinoa well and place it in a pot with 1 cup of water. Bring to a boil, then reduce heat to a simmer and let cook for 20 minutes or until the water is fully absorbed. Fluff the quinoa with a fork and set aside.
While the quinoa is cooking, snap the ends off the asparagus and toss them with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Roast in the oven for 10-12 minutes or until tender.
Next, season the cod fillets with 1 tablespoon of olive oil, 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, and a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper and top with lemon slices. Bake in the oven for 12-15 minutes or until the fish is fully cooked.
To serve, divide the quinoa and asparagus between four plates and top with the baked cod fillets. Enjoy!
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