Lemon Herb Cod with Quinoa Salad

This refreshing dish features pan-seared cod fillet topped with zesty lemon and a medley of herbs, served alongside a nutritious quinoa salad. It’s a perfect balance of flavors and textures, ideal for a light yet satisfying meal.

Steps

1. Heat olive oil in a non-stick skillet over medium heat. 2. Season the cod fillet with salt, pepper, lemon juice, and half of the herbs. 3. Cook the cod for about 4-5 minutes on each side until golden brown and cooked through. 4. In a bowl, combine the cooked quinoa, cherry tomatoes, cucumber, and the remaining herbs. Season with salt and pepper. 5. Plate the cod alongside the quinoa salad, and garnish with lemon wedges.

1 cod fillet (about 6 oz) 1 tbsp olive oil 1 tbsp lemon juice 1 tsp fresh parsley, chopped 1 tsp fresh dill, chopped 1/4 cup cooked quinoa 1/4 cup cherry tomatoes, halved 1/4 cucumber, diced Salt and pepper to taste Lemon wedges for garnish