Go Back
Print
Recipe Image
Print Recipe
Tropical Cod With Asparagus
384 Calories, 30 Minutes
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Servings:
2
Servings
Ingredients
Olive Oil Spray
2
(6-ounce)
fresh wild cod fillets, about 1-inch thick, skin off
20
spears
fresh asparagus, stalks trimmed
1/8
tsp
each salt and black pepper
1/2
cup
chopped ripe mango
1/2
cup
chopped cucumber
8
cherry tomatoes, halved
1
tbsp
extra-virgin olive oil
1
tbsp
lime juice
2
tsp
minced jalapeño
1
tsp
minced mint or parsley
1
cup
cooked farro
Instructions
Preheat oven to 400°F. Line a sheet pan with aluminum foil and lightly spray with olive oil spray.
Place cod and asparagus on the prepared sheet pan, lightly mist with olive oil spray, and season with the salt and pepper.
Bake for 20 minutes, or until cod is cooked through and flakes easily with a fork.
Meanwhile, in a mixing bowl, toss together mango, cucumber, cherry tomatoes, olive oil, lime juice, jalapeño, and mint to create a mango salsa.
Serve the baked cod and asparagus alongside the mango salsa with a side of cooked farro.
Notes
Frozen mango can be used in place of fresh—just thaw prior to using. Peaches are also a good alternative.