Lemon-Dill Baked Cod with Avocado-Cucumber Salad and Herbed Quinoa

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

Rinse 1 cup quinoa under cold water in a fine-mesh strainer until water runs clear, about 30 seconds.

In a medium saucepan, bring 2 cups chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed.

While quinoa cooks, wash and finely chop 2 tablespoons fresh dill and 2 tablespoons fresh parsley. Set aside the remaining herbs for the fish and salad.

Once quinoa is cooked, fluff with a fork and stir in the 2 tablespoons chopped dill, 2 tablespoons chopped parsley, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cover to keep warm.

Pat 1.5 lbs cod fillets dry with paper towels and place on the prepared baking sheet.

Zest one lemon and cut both lemons in half. Squeeze the juice from one lemon half (about 1 tablespoon) into a small bowl.

Mince 2 garlic cloves and add to the lemon juice along with 2 tablespoons olive oil, 1 tablespoon chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk to combine.

Brush the lemon-dill mixture over the cod fillets, ensuring they're evenly coated on all sides.

Slice the remaining lemon into thin rounds and place them on top of the fish.

Bake the cod for 12-15 minutes, or until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

While the fish bakes, prepare the avocado-cucumber salad. Peel and dice 2 medium avocados and place in a medium bowl.

Wash and dice 1 medium English cucumber (no need to peel if using English cucumber).

Wash and halve 1 cup cherry tomatoes.

Peel and finely dice 1/4 medium red onion.

Mince the remaining garlic clove.

Add the cucumber, cherry tomatoes, and red onion to the bowl with the avocado.

In a small bowl, whisk together the remaining lemon juice (about 2 tablespoons), 1 tablespoon olive oil, 2 teaspoons Dijon mustard, 1 teaspoon honey, minced garlic clove, 1 tablespoon chopped parsley, 1 tablespoon chopped dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.

Serve the baked cod fillets alongside the herbed quinoa and avocado-cucumber salad.

Garnish with any remaining fresh herbs and a lemon wedge if desired.