Zesty Baked Cod with Roasted Butternut Squash and Quinoa Salad

Name: Zesty Baked Cod with Roasted Butternut Squash and Quinoa Salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 4 cod fillets; 2 tbsp lemon zest; 2 tbsp fresh parsley; 1 tsp garlic powder; 1 tsp paprika; 1/4 cup whole wheat breadcrumbs; 4 cups butternut squash; 2 tbsp olive oil; 1 cup quinoa; 1 cucumber; 1 cup cherry tomatoes; 1/4 cup red onion; 1/4 cup fresh parsley; 2 tbsp lemon juice; salt and pepper

Prep 20 min · Cook 40 min · Serves 4 · medium

GLP-1 Support

This delicious GLP-1 friendly dinner features tender, flaky baked cod seasoned with a zesty lemon-herb crust, paired with roasted butternut squash and a fresh quinoa salad. It's a perfectly balanced meal that's high in protein, fiber, and complex carbs to support your GLP-1 medication.

Ingredients

4 cod fillets
2 tbsp lemon zest
2 tbsp fresh parsley
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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