Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.
Season the cod fillets with olive oil, salt, and half of the black pepper. Place on the prepared baking tray.
Bake the cod in the oven for 15-20 minutes or until it flakes easily with a fork.
While the fish is baking, prepare the salad by combining baby spinach, kale, and cooked beets in a large mixing bowl.
Dress the salad with lemon juice, remaining olive oil, and the remaining black pepper. Toss well to combine.
Once the cod is done, remove from the oven and allow it to rest for 5 minutes.
Flake the cod over the salad and sprinkle with fresh parsley.
Serve with a drizzle of tahini on the side and optional toppings like toasted walnuts or sliced avocado if desired.
