Baked Cod with Tomato-Cucumber Salsa and Avocado

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Flaky baked cod fillets topped with a fresh tomato and cucumber salsa accented by creamy avocado for a light Whole30 seafood dish. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 25 minutes, pairs cod fillets, cherry tomatoes, English cucumber for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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: 15 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 fillets (5-6 oz each) cod fillets
1 1/2 cups, quartered cherry tomatoes
1 small, diced into 1/4-inch pieces English cucumber
1 medium, diced ripe avocado
1/4 cup, chopped fresh cilantro
1, juiced lime
2 tablespoons, divided olive oil
1 teaspoon, divided sea salt
1/2 teaspoon, divided black pepper
1/2 teaspoon ground cumin

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Instructions

Step 1: Preheat oven to 400°F. Place 4 cod fillets on a lined baking sheet and brush each with 1 tablespoon olive oil. Season evenly with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon ground cumin. Bake for 12-15 minutes until fish flakes easily with a fork.
Step 2: While cod bakes, combine 1 1/2 cups quartered cherry tomatoes, 1 small diced English cucumber, 1 medium diced avocado, 1/4 cup chopped fresh cilantro, and juice of 1 lime in a bowl. Drizzle with remaining 1 tablespoon olive oil and season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss gently to combine.
Step 3: Serve baked cod fillets topped generously with the fresh tomato-cucumber and avocado salsa for a light, refreshing meal.