Begin by preparing the vegetables. Rinse and chop the green beans and julienne the carrots.
In a steamer basket or pot, steam the green beans for about 5 minutes until they are tender yet crisp. Mix them into a large mixing bowl with baby spinach and julienned carrots.
In a non-stick pan, heat olive oil over medium heat. Season the cod fillets with salt and pepper, then cook for about 4-5 minutes on each side, or until they’re flaky and opaque.
While the cod is cooking, prepare the tomato basil dressing by combining halved cherry tomatoes, chopped basil, salt, and pepper in a small bowl.
Once the cod is cooked, flake it into large pieces and add it to the mixing bowl with the vegetables. Pour the tomato basil dressing over the salad and gently toss to combine.
Serve the salad on plates, garnished with chopped cilantro and a spoonful of yogurt on the side. A wedge of lemon adds a refreshing touch, if desired.
