Lemon-Garlic Roasted Cod with Herbed Quinoa Salad
Tender roasted cod fillets infused with lemon and garlic served atop a bright quinoa salad tossed with fresh herbs and crunchy vegetables for a light Mediterranean meal. This mediterranean-inspired seafood (mediterranean) ready in about 30 minutes pairs (5 oz each) cod fillets, lemon juice, minced garlic cloves 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 (5 oz each) cod fillets
- 3 tbsp lemon juice
- 4 cloves, minced garlic cloves
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup, rinsed quinoa
- 2 cups water
- 1 medium, diced cucumber
- 1 cup, halved cherry tomatoes
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint
Instructions
- Step 1: Preheat oven to 400°F. Place 4 cod fillets (5 oz each) in a baking dish. In a small bowl, mix 3 tbsp lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Pour this mixture over the cod fillets.
- Step 2: Roast cod for 12-15 minutes until flesh is opaque and flakes easily with a fork.
- Step 3: While cod roasts, combine 1 cup rinsed quinoa with 2 cups water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 4: In a large bowl, mix cooked quinoa with 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped parsley, and 2 tbsp chopped mint. Toss gently to combine.
- Step 5: Serve roasted cod fillets over a bed of the herbed quinoa salad, spooning any pan juices over the fish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Garlic Roasted Cod with Herbed Quinoa Salad take to make?
Total time is about 30 minutes (10 min prep + 20 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 Lemon-Garlic Roasted Cod with Herbed Quinoa Salad?
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 Lemon-Garlic Roasted Cod with Herbed Quinoa Salad?
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 Lemon-Garlic Roasted Cod with Herbed Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Lemon-Garlic Roasted Cod with Herbed Quinoa Salad?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
