Zesty Baked Cod with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 4 cod fillets, 4-6 oz each
• 2 tbsp lemon zest
• 2 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1 tsp paprika
• 1/4 cup whole wheat breadcrumbs
• 4 cups butternut squash, cubed
• 2 tbsp olive oil
• 1 cup quinoa, dry
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice
• salt and pepper, to taste

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a small bowl, mix together the lemon zest, 2 tbsp parsley, garlic powder, paprika, and breadcrumbs. Season the cod fillets with salt and pepper, then press the breadcrumb mixture onto the top of each fillet.