Baked Cod with Lemon-Dill Quinoa and Roasted Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly seasoned cod fillets baked until flaky, served atop fluffy lemon-dill quinoa with tender roasted asparagus for a refreshing and healthy meal. This mediterranean-inspired seafood (gluten free) ready in about 35 minutes pairs (5 oz each) cod fillets, rinsed quinoa, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Toss 1 bunch trimmed asparagus spears with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 12-15 minutes until tender but still crisp.
  2. Step 2: While asparagus roasts, rinse 3/4 cup quinoa under cold water until water runs clear. Combine quinoa and 1 1/2 cups water in a medium saucepan and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and fluff with a fork.
  3. Step 3: Stir into the cooked quinoa 2 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, and 1 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside and keep warm.
  4. Step 4: Place 2 cod fillets on a lined baking tray. Drizzle with 1 tbsp olive oil and season each with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder. Bake for 12-14 minutes until fish flakes easily with a fork.
  5. Step 5: Plate the lemon-dill quinoa topped with baked cod fillets and roasted asparagus on the side for a balanced, bright-flavored dinner.

Frequently asked questions

How long does Baked Cod with Lemon-Dill Quinoa and Roasted Asparagus take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Lemon-Dill Quinoa and Roasted Asparagus?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Lemon-Dill Quinoa and Roasted Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Lemon-Dill Quinoa and Roasted Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cod with Lemon-Dill Quinoa and Roasted Asparagus gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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