Name: Cumin Lime Cod Salad with Carrots and Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 (about 150 g each) cod fillets; 1 tbsp olive oil; about 60 ml Juice of 2 limes; 1 tsp ground cumin; to taste Salt and pepper; 4 cups (about 200 g) romaine lettuce, chopped; 2 (about 100 g) medium carrots, peeled and grated; 2 cups (about 300 g) cherry tomatoes, halved; ¼ cup (about 15 g) fresh parsley, chopped; ½ cup (about 120 g) plain yogurt; Avocado slices (optional); Roasted chickpeas (optional)

Jump to Recipe Print Recipe

Cumin Lime Cod Salad with Carrots and Tomatoes

No ratings yet

Dive into a refreshing bowl of our Cumin Lime Cod Salad! This vibrant salad features crisp romaine, sweet carrots, and juicy tomatoes, all beautifully complemented by tender cod fillets seasoned with a zesty cumin lime dressing. It’s garnished with fresh parsley for a pop of color and flavor and served with a dollop of yogurt on the side for a creamy finish. Feel free to personalize your salad by adding your favorite toppings or adjusting the dressing to your taste!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Heart-Healthy Food

Cuisine: Heart-Healthy

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

4 (about 150 g each) cod fillets
1 tbsp olive oil
about 60 ml Juice of 2 limes
1 tsp ground cumin
to taste Salt and pepper
4 cups (about 200 g) romaine lettuce, chopped
2 (about 100 g) medium carrots, peeled and grated
2 cups (about 300 g) cherry tomatoes, halved
¼ cup (about 15 g) fresh parsley, chopped
½ cup (about 120 g) plain yogurt
Avocado slices optional
Roasted chickpeas optional

Equipment

Baking tray
Chef's knife
Large mixing bowl
Griddle or frying pan
Grater for carrots

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine lime juice, olive oil, ground cumin, salt, and pepper to create the dressing.
Place the cod fillets on a baking tray and brush them with some of the dressing. Bake for 15-20 minutes until the cod is flaky and cooked through.
While the cod is baking, prepare the salad by tossing together the romaine, grated carrots, and halved cherry tomatoes in a large bowl.
Once the cod is done, let it rest for about 5 minutes before flaking it into chunks.
Serve the salad in bowls. Top each with flaked cod, a sprinkle of fresh parsley, and a spoonful of yogurt on the side.
Enjoy your vibrant, healthy meal!

Nutrition

Calories: 320kcalCarbohydrates: 22gProtein: 30gFat: 12gSodium: 450mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 12000IUVitamin C: 35mgCalcium: 150mgIron: 2.5mg

Notes

If you're short on time, feel free to use pre-cooked or canned cod for an even quicker meal.
Don’t hesitate to mix in other veggies such as bell peppers or cucumber for added crunch and color!
This salad can be stored in an airtight container in the fridge for up to 2 days; just remember to keep the yogurt separate until serving.
Enjoy experimenting with the dressing; you might want to add a touch of honey for a sweeter flavor!

Tried this recipe?

Let us know how it was!

Cumin Lime Cod Salad with Carrots and Tomatoes