FOOD+NUTRITION By Almetria Turner
Lemon Baked Cod with Corn, Tomato, Avocado & Cucumber Salad Cool down this summer with a light and refreshing salad topped with lean citrusy protein. Prep Time: 45 minutes Makes 4 Servings Cod Ingredients: q 4 fresh cod fillets q 1 /2 tsp kosher salt q 1 tsp garlic powder q 1 tsp onion powder q 1 /2 tsp paprika q 1 /2 tsp Kroger Zesty Table Seasoning Blend q 1 /2 tsp dried parsley q 1 /2 small lemon q O live oil cooking spray q C ilantro, lemon, lime, and radish for garnish (optional) Salad Ingredients: q 1 cup English cucumbers, cut into half moons q 1 cup cherry tomatoes, halved q 1 5 oz canned corn (no salt), drained q 1 medium avocado, cubed q 1 /4 cup red onion, chopped q 1 Tbsp fresh cilantro, chopped q 1 1/2 Tbsp lime juice q 1 Tbsp extra virgin olive oil q 1 tsp kosher salt q 1 tsp garlic powder q 1 tsp onion powder q 1 /2 tsp ground cumin
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Directions: Preheat oven to 400F. Spray both sides of cod with olive oil cooking spray. Season the fish on both sides with salt, paprika, parsley, garlic powder, onion powder, and Kroger Zesty Table Seasoning Blend. Squeeze the 1/2 lemon on top of cod filets. Place them on a lined sheet pan and bake for 15-20 min, depending on thickness and until they reach 145F with a meat thermometer. Set aside. In a mixing bowl, add corn, tomatoes, red onions, cucumbers, cilantro, seasonings, lime juice, and olive oil. Toss until well blended, then gently fold in avocado. Season to taste. Spread out the salad on a serving platter and top with fish filets. Garnish with cilantro, radish, and citrus slices.
Almetria Turner is a Memphis-based wellness coach, celebrity chef, food and fitness blogger, marathoner, certified fitness instructor, RRCA certified running coach and race director, and public speaker. Follow her on Facebook, Instagram @Fitandfinallyfree and her blog at Fitandfinallyfree.com.
