Easy Baked Lemon Herb Cod with Roasted Asparagus
A light and flavorful weeknight dinner featuring flaky cod fillets baked with bright lemon and fresh herbs alongside tender, crispy asparagus. This one-pan meal is ready in under 30 minutes and is perfect for healthy eating.
Ingredients
Ingredients
- 2 count cod fillets about 6 oz each, patted dry
- 1 bunch asparagus woody ends trimmed
- 2 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 count lemon half sliced, half juiced
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 2 tbsp fresh parsley chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain texture.
Make-Ahead: You can trim the asparagus and mix the spice blend ahead of time to speed up prep.
Substitutions: Salmon or halibut can be used in place of cod. Green beans or broccoli are great alternatives to asparagus.
Serving Suggestion: Serve with a side of quinoa, brown rice, or a fresh garden salad for a complete meal.
Make-Ahead: You can trim the asparagus and mix the spice blend ahead of time to speed up prep.
Substitutions: Salmon or halibut can be used in place of cod. Green beans or broccoli are great alternatives to asparagus.
Serving Suggestion: Serve with a side of quinoa, brown rice, or a fresh garden salad for a complete meal.