Looking for a fast, healthy dinner in less than 30 minutes flat? This Baked Cod with Pineapple Avocado Salsa from Uproot Kitchen is simple but super delicious and packed with protein.
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Baked Cod with Pineapple Avocado Salsa
- 1 pound boneless, skinless Cod fillets
- 1 cup (165g) Pineapple, diced
- 1 cup (150g) Avocado, diced
- 1/2 cup Cucumber, diced
- 1/4 cup Red Onion, finely chopped
- 2 tablespoons fresh lime juice, divded)
- 2 pinches of Salt and Pepper, divided
- Optional sides: Mixed greens, brown rice, quinoa etc…
Preheat oven to 400F.
In a small bowl, combine pineapple, avocado, cucumber, red onion, 1 tablespoon lime juice and a pinch of salt and mix until well incorporated. Set aside to allow flavors to meld.
Meanwhile, very lightly grease a baking dish with cooking oil. Sprinkle cod with salt and pepper and remaining lime juice before transferring to baking dish. Bake until cod is opaque and flakes easily with a fork, about 15-20 minutes depending on thickness.
Remove from pan and top with salsa before serving. If desired, serve over a bed of baby greens or alongside a side of brown rice or quinoa.
Serves: 4 | Serving Size: 4-ounce cod filet + 1/4 of salsa
Per serving: Calories: 204; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 4g; Cholesterol: 50mg; Sodium: 220mg; Total Carbohydrate: 10g; Dietary Fiber: 4g; Sugars: 6g; Protein: 26g
Nutrition Bonus: Potassium: 295mg; Vitamin A: 2%; Vitamin C: 43%; Calcium: 3%; Iron: 4%
Marisa Westbrook is a public health professional and food blogger who shares healthy recipes for active lifestyles. By using whole ingredients, getting workouts in, and walking to fro-yo, she finds a healthy living balance. Visit her blog Uproot Kitchen for healthy recipes, travel and restaurant recaps, and active lifestyle tips, or connect with her via Twitter, Facebook & Instagram.
Photo courtesy of Marisa Westbrook. Original recipe published on Uproot Kitchen.