Ingredients
2 cod fillets (6 oz each)
1 ripe avocado
4 cups mixed greens
1 cup cherry tomatoes, halved
1 small cucumber, sliced
1/2 cup thinly sliced red onion
2 tbsp olive oil
1/4 cup chopped fresh cilantro
Juice of 1 lime
1 tsp salt
1/2 tsp black pepper
Instructions
Preheat oven to 375°F (190°C)
Place cod on a lined baking sheet and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil
Bake cod for 12 minutes until flaky
In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion
Halve the avocado and top the salad
Drizzle remaining olive oil and lime juice over the salad; sprinkle with cilantro
Season with remaining salt and pepper before serving
Notes
Cod can be prepped the night before and refrigerated
Store unused lime halves in a sealed container in the fridge for 2 days
For extra flavor, marinate cod in Mediterranean herbs before baking
Leftover salad components can be stored separately for 24 hours
Serve with crusty bread for a heartier meal
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Baking and Chopping
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 50mg