Baked Cod with Lemon-Herb Quinoa and Roasted Asparagus

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Delicate baked cod fillets served atop fluffy lemon and herb-infused quinoa alongside tender roasted asparagus for a balanced, nutritious dinner. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs cod fillets, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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.

Ingredients

• 4 pieces (6 oz each) cod fillets
• 3 tbsp lemon juice
• 4 tbsp olive oil
• 2 cloves minced garlic
• 1 tsp dried oregano
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1 lb asparagus, trimmed
• 1 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, whisk 3 tbsp lemon juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Place 4 cod fillets in a baking dish and brush with the lemon-herb mixture. Bake for 12-15 minutes until fish flakes easily with a fork.
2. Step 2: While the cod bakes, rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups low-sodium chicken broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
3. Step 3: Toss 1 lb trimmed asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast in the oven alongside the cod for 10-12 minutes until tender and slightly browned.
4. Step 4: Stir 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill into the cooked quinoa. Serve cod fillets over the lemon-herb quinoa with roasted asparagus on the side.