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Baked Cod with Lentil Salad and Steamed Asparagus

423 kcal · 27 g protein · 10 minutes · 1 servings

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Baked Cod with Lentil Salad and Steamed Asparagus

This healthy and flavorful meal features tender baked cod fillets paired with a hearty lentil salad and fresh steamed asparagus. The lemon zest and olive oil add a bright, rich touch, making it a perfect balanced dish for any day.

423 kcal 27 g protein 10 minutes

Ingredients

  • Cod fillet 5 oz
  • Cooked lentils 1/2 cup
  • Asparagus 1 cup
  • Olive oil 1 tbsp
  • Lemon zest 1 tsp

Method

  1. Preheat Oven and Prepare Cod. Preheat your oven to 400°F (200°C). Pat the cod fillet dry with paper towels to remove excess moisture. Place the cod on a baking sheet lined with parchment paper or lightly greased with olive oil to prevent sticking.
    Tip: Drying the fish helps it bake evenly and prevents it from steaming.
  2. Season and Bake Cod. Brush the cod fillet lightly with half of the olive oil (about 1/2 tbsp). Sprinkle the lemon zest evenly over the top. Optionally, add a pinch of salt and pepper. Place the baking sheet in the oven and bake for 12-15 minutes, or until the fish flakes easily with a fork.
    Tip: Check the cod at 12 minutes to avoid overcooking; it should be opaque and flake gently.
  3. Prepare Lentil Salad. While the cod is baking, place the cooked lentils in a bowl. Drizzle the remaining olive oil (about 1/2 tbsp) over the lentils and gently toss to coat. Add a pinch of salt and pepper to taste. You can also add a squeeze of lemon juice if desired for extra brightness.
    Tip: Use cooked lentils that are tender but not mushy for the best texture.
  4. Steam Asparagus. Trim the woody ends off the asparagus stalks. Place the asparagus in a steamer basket over boiling water, cover, and steam for 4-6 minutes until tender but still crisp. Alternatively, you can microwave the asparagus with a little water in a covered dish for 3-4 minutes.
    Tip: Avoid overcooking asparagus to keep its bright green color and crunch.
  5. Plate and Serve. Place the baked cod fillet on a plate. Add the lentil salad alongside and arrange the steamed asparagus next to it. Optionally, garnish with extra lemon zest or a wedge of lemon for squeezing.
    Tip: Serve immediately for the best flavor and texture.

Pro tips

  • Use fresh lemon zest rather than dried for a more vibrant citrus flavor.
  • If you don’t have cooked lentils ready, you can cook dried lentils in advance by boiling them for about 20-25 minutes until tender.