Zesty Lemon Herb Cod & Quinoa Power Bowl

Looking for a fresh, high‑protein dinner that’s both quick and impressive? This zesty lemon‑herb cod bowl pairs flaky cod fillets with nutty quinoa and crisp asparagus for a tasty, balanced meal. Perfect for busy weeknights and guaranteed to become a kitchen staple.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb fresh cod fillets
• 1 cup quinoa, rinsed
• 2 cups water or low‑sodium broth
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon (zest & juice)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Salt and pepper, to taste
• 1 tbsp grated Parmesan cheese (optional)

Instructions

1. 1. Preheat the oven to 425°F (220°C). Pat the cod fillets dry with paper towels; season both sides with salt, pepper, smoked paprika, and garlic powder.
2. 2. In a small bowl, mix olive oil, lemon zest, lemon juice, parsley, dill, and a pinch of salt. Drizzle half of this mixture over the cod—reserve the rest for later.
3. 3. Place the seasoned cod on a baking sheet lined with parchment paper. Roast for 12–15 minutes, until the fish flakes easily with a fork.
4. 4. While the cod cooks, rinse quinoa under cold water until water runs clear. Combine quinoa and water/broth in a medium pot; bring to a boil, reduce heat, cover, and simmer 15 minutes.
5. 5. When the quinoa is cooked, fluff with a fork and stir in the remaining lemon herb mixture and Parmesan cheese for extra flavor.
6. 6. In a skillet, heat a splash of olive oil over medium heat. Toss in asparagus, season with salt and pepper, and sauté 5–7 minutes until tender‑crisp and slightly browned.
7. 7. Plate a generous scoop of quinoa on each plate, top with roasted asparagus, and gently place a cod fillet on the side. Drizzle any leftover lemon‑herb sauce over the top.
8. 8. Garnish with a wedge of lemon, a sprinkle of fresh parsley, and serve immediately for a vibrant, protein‑rich dinner.

Chef's Note

For an even brighter citrus pop, finish each plate with a swirl of lemon‑herb vinaigrette before serving.

Make-Ahead Tips

Quinoa and asparagus can be prepared 1 day ahead; reheat gently in the microwave or on the stovetop. Keep cod whole, refrigerate only until ready to cook.

Substitutions

Swap cod for tilapia or mahi‑mahi; use brown rice instead of quinoa; replace parsley with basil or mint for a different herbal note.