Ingredients
1 pound cod fillets
1 large ripe avocado
1 English cucumber
1 cup cherry tomatoes
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1/4 cup sliced red onion
Instructions
Preheat oven to 400°F (200°C)
Line a baking sheet with parchment paper
Season cod with oregano, garlic powder, salt, and black pepper
Drizzle cod with 1 tablespoon olive oil and 1 tablespoon lemon juice
Bake cod for 10 minutes or until flaky
Meanwhile, slice cucumber and avocado, halve cherry tomatoes
In a bowl, combine cucumber, avocado, cherry tomatoes, and red onion
Mix remaining 1 tablespoon olive oil, 1 tablespoon lemon juice, lemon zest, and fresh herbs for dressing
Toss salad ingredients with dressing
Serve warm or cold
Notes
Use an instant-read thermometer to check cod (145°F internal temperature)
Add lettuce or spiralized zucchini for extra volume
Store in an airtight container in the fridge for up to 2 hours
For a richer dressing, mix in 1/4 cup Greek yogurt as a substitute for olive oil
- Prep Time: 15
- Cook Time: 10
- Category: Low Calorie Meals
- Method: Baking
- Cuisine: Mediterranean-inspired
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 serving of salad
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 65mg