Grilled Lemon-Herb Cod with Roasted Asparagus and Farro Salad

Ingredients

• 4 6 oz cod fillets
• 1 whole lemon, zested and juiced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• 2 cloves garlic, minced
• 1 lb asparagus
• 2 tbsp olive oil
• 1 cup farro, dry, cooked according to package
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 2 tbsp red onion, thinly sliced
• 2 tbsp balsamic vinegar
• 1 tsp dijon mustard
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Toss the asparagus with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes, until tender and lightly charred.

2. 2

   In a small bowl, combine the lemon zest, lemon juice, parsley, basil, garlic, and remaining 1 tbsp olive oil. Season the cod fillets with salt and pepper, then brush or spoon the lemon-herb mixture over the top.