Lemon-Herb Baked Cod with Asparagus and Quinoa
Flaky cod baked with zesty lemon and fresh herbs, paired with tender asparagus and light quinoa for a quick, healthy dinner. This mediterranean-inspired quick meals ready in about 60 minutes pairs (6 oz each) cod fillets, (zest and juice) lemon, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 (6 oz each) cod fillets
- 1 (zest and juice) lemon
- 2 tbsp olive oil
- 2 tbsp (chopped) fresh dill
- 2 tbsp (chopped) fresh parsley
- 1 lb (trimmed) asparagus
- 1 cup quinoa
- 2 cloves (minced) garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, combine 4 cod fillets with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp dill, 1 tbsp parsley, and 1 tbsp lemon juice. Let marinate 15 minutes.
- Step 2: In a separate bowl, toss 1 lb asparagus with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove. Spread on a baking sheet.
- Step 3: Place cod fillets on top of asparagus. Bake 20 minutes, then sprinkle with remaining 1 tbsp dill and 1 tbsp parsley. Bake 10-15 minutes until fish is opaque and flaky.
- Step 4: In a large pot, cook 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Fluff with a fork and serve alongside cod and asparagus.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Baked Cod with Asparagus and Quinoa take to make?
Total time is about 60 minutes (15 min prep + 45 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-Herb Baked Cod with Asparagus and Quinoa?
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 (6 oz each) cod fillets from drying out.
Can I substitute ingredients in Lemon-Herb Baked Cod with Asparagus and Quinoa?
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-Herb Baked Cod with Asparagus and Quinoa 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-Herb Baked Cod with Asparagus and Quinoa?
Mediterranean quick meals 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.
