Tropical Cod With Asparagus
384 Calories, 30 Minutes
Olive Oil Spray
fresh wild cod fillets, about 1-inch thick, skin off
fresh asparagus, stalks trimmed
each salt and black pepper
chopped ripe mango
cherry tomatoes, halved
extra-virgin olive oil
minced mint or parsley
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.