Tropical Cod With Asparagus


Tropical Cod With Asparagus

384 Calories, 30 Minutes
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 Servings


  • 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


  • 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.


Frozen mango can be used in place of fresh—just thaw prior to using. Peaches are also a good alternative.

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