Tropical Cod With Asparagus

As sunny weekend ahead and most might head to the seaside or just fancy light and healthy fish dish. Enjoy!

NUTRITIONALS PER SERVING: 384 Calories; 9g Fat; 41g Carbs; 8g Fiber; 12g Sugar; 38g Protein

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.

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