Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Cod with Vegetables in Lemon Herb Sauce

This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.

The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!

Sheet Pan Cod with Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Lemon and Herb Cod with Vegetables

I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!

If you like this recipe, try these other sheet pan meals:

Sheet Pan Lemon and Herb Cod with Vegetables

Sheet Pan Lemon and Herb Cod and Green Veggies

Prep Time 00:10 Cook Time 00:25 Serves 4

Ingredients

  • 1 lb. green beans, cleaned and trimmed
  • 1 yellow onion, thinly sliced
  • 8 cloves garlic, divided
  • 4 teaspoons avocado oil, divided
  • 2 teaspoons fine sea salt
  • 1-1/4 teaspoon ground black pepper
  • 1/2 cup parsley, cleaned and picked
  • 1/2 cup cilantro, cleaned and picked
  • 1/4 cup dill, cleaned
  • 1 scallion
  • 2 teaspoons lemon zest
  • 2 teaspoons lemon juice
  • 1 large zucchini, diced to 1/2" thick slices
  • 2 lb. wild caught cod, cut into 4 even pieces
  • lemon slices, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
  3. Bake in oven for 10 minutes.
  4. Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
  5. Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note) 
  6. Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!

Recipe Notes

  1. You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Lemon Parmesan Chicken with Zucchini Noodles

This Lemon Parmesan Chicken with Zucchini Noodles is a perfect easy weeknight meal that comes together quickly and is packed with flavor! It’s a fabulous chicken zucchini pasta recipe that is light, low carb, and so yummy. Made in partnership with Green Giant and their new Veggie Spirals!

Chicken Lemon Parmesan

Lemon Parmesan Chicken with Zucchini Noodles

I am so excited to partner with Green Giant today and to work with their new Veggie Spirals for this dish! If you’re busy like the rest of us, these veggie spirals are a perfect swap-in for traditional pasta and are super convenient! You don’t need to grab your spiralizer and your veggies, it’s all ready to go for you!

Lemon Parmesan Chicken Recipe with Veggie Noodles

Green Giant Veggie Spirals™ are made with only the vegetable, are naturally gluten-free, and come without sauce or seasoning, so you can prepare them just the way you like! They come in beet, butternut squash, carrot, and zucchini and are great for throwing together a quick and healthy meal. I know my non-cooking hubby will be pulling these out of the freezer when he has to cook for himself!!

These lemon garlic noodles are:

  • Creamy
  • Bright
  • Flavorful
  • Veggie Packed
  • Low Carb
  • A perfect healthy weeknight meal!

Parmesan Lemon Chicken with Spiralized Zucchini Noodles

If you like this veggie-packed dinner, try these other spiralized pasta favorites:

Creamy Lemon Parmesan Chicken

Watch the video:

Lemon and Parmesan Chicken with Zucchini Noodles

Prep Time 00:05 Cook Time 00:15 Serves 2

Ingredients

  • 2 packages Green Giant Veggie Spirals
  • 1-1/2 lbs. boneless skinless chicken breast, cut into bite-sized pieces
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoon oil
  • 4 garlic cloves, minced
  • 2 teaspoon dried oregano
  • 2 tablespoon high-quality butter 
  • 2 teaspoon lemon zest
  • 2/3 cup broth
  • 1/3 cup parmesan
  • Lemon slices, for garnish
  • Parsley, for garnish

Directions

  1. Cook zucchini noodles according to package instructions. Drain well.
  2. Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
  3. To the skillet, add garlic, and cook until fragrant about 30 seconds.
  4. Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
  5. Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
  6. Serve warm over zucchini noodles garnish with parsley and lemon slices.

Recipe Notes

  • For Whole30, replace butter with ghee and omit Parmesan cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing {Grain-free, dairy-free, egg-free} | Lexi's Clean Kitchen

This Arugula Salad with Mint Chia Dressing inspired from a recent trip to Round Hill Jamaica will quickly become your new favorite salad dressing! It is flavorful, creamy, and bursting with fresh flavors!

Arugula Salad with Mint Chia Dressing

A few weeks ago you may have seen on Snapchat and Instagram that we were in Jamaica at our absolute favorite resort, Round Hill. This was our second stay there, and it was just as fabulous as our first stay!

The understated luxury, quaint beauty, and small size of the resort are some of my favorite features, aside from the sunsets (see below), and the amazing, local and fresh cuisine. They even have Billy’s garden where they pick tons of their own fresh produce each morning!

Round Hill Resort

Each morning we started our day with a Tropical Green Smoothie and a big ‘ol breakfast plate. One of the breakfast highlights was the Round Hill salad. Fresh arugula from their garden, slivered almonds, segmented oranges, and the best Mint Chia Dressing.

For lunch they start you off with fresh plantain chips and their homemade tapenade (ah-mazing, we took two jars home), and I ordered the chopped jerk chicken salad one MULTIPLE days. So fresh and delicious!

My fabulous friends at Round Hill said I could s hare with you the Mint Chia Dressing since I adored it SO MUCH.

Arugula Salad with Mint Chia Dressing

This dressing is…

Creamy

Tangy

Sweet

Flavorful

Fresh

Arugula Salad with Mint Chia Dressing

Arugula Salad with Mint Chia Dressing

Prep Time 5 minutes Cook Time 00:00 Yields 8

Ingredients

    Mint Chia Dressing

    Everything Else

    • 6 cups arugula
    • 1/2 cup slivered almonds
    • 2 oranges, segmented

    Directions

    1. Place all ingredients into your high-speed blender and pulse for 5 seconds.
    2. Slowly pour in olive oil while blending until smooth and creamy.
    3. Assemble salad and serve!

    Recipe Notes

    This recipe is adapted from Chef Martin MM. Maginley from Round Hill Resort and printed with permission.

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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    This is not a sponsored post. We did receive some complimentary meals and a few complimentary nights throughout our stay. All opinions are 100% always my own!

    My go-to Lemon Vinaigrette

    The official first day of Summer is TOMORROW. Where did the year go? School is ending, and I’m getting ready for a blog-filled summer bringing you tons of recipes that I think you all will absolutely love. Starting with today! Today’s Healthy Food Friday with American Express is all about lemons and my go-to salad dressing! 

    Earlier this week I took a vote on my Facebook Page (if you’re not following me there, you should totally come hang), looking for which lemon recipe you guys wanted to see. The options were: Strawberry Lemonade, my go-to Salad Dressing, Lemon Curd, and Lemon Cookies. While two were in the top, it seems you guys love lemons as much as I do right now, so I’m thinking they will all need to appear in the upcoming weeks!

    I often start my mornings off with a glass of warm water with lemon. Lemons are amazing and provide so many health benefits. Plus, they often add the perfect flavor to a dish. Win-win all around.

    The Benefits of Lemons

    I decided to start off with a favorite of mine. The past few weeks have been all about the BBQ and light side dishes. I’ve been getting tons of local spinach from the farm, and have been making salads left and right. This is my go-to dressing that I whip up in under 4 minutes to dress our salads with! 

    P.S. For my Instagram fam, here is the salad chopper I was telling you about! Find it here.

    My go-to Lemon Vinaigrette

     

    [yumprint-recipe id=’167′] 

    My go-to Lemon Vinaigrette

    My go-to Lemon Vinaigrette

    Lemonrecipes1Row One: Lemon Blueberry Muffins / Lemon Roasted Chicken with Capers, Garlic, and Artichokes / Lemon Basil Shrimp Salad

    Row Two: Lemon Poppyseed Protein Pancakes / Ginger Infused Honey Lemonade Cocktails

    Aroundtheweb

    Lemon Mint Detox Water from Rhubarb and Honey

    Lemon Garlic Hummus from Nosh and Nourish

    Lemon Meringue Coconut Macaroons from Kitchen-Tested

    Rosemary Chicken Breasts from The Lemon Bowl

    Lemon Raspberry Chia Pudding from The Healthy Maven

    Mediterranean Zucchini Noodle Pasta from The Roasted Root

    Lemon Salmon Kebobs from Fit Foodie Finds

    Preserved Lemons from This American Bite

    Lemon Poppyseed Muffins from A Girl Worth Saving

    Lemony Green Sorrel Smoothie from With Food + Love

    Lemon Herb Slow Cooker Chicken from Cupcakes and Kale Chips

    Lemon Vanilla Almond Pound Cake from An Edible Mosaic

    Lemon Thyme Lamb Chops from View From Great Island

    Grain-Free Meyer Lemon Bars from Tasty-Yummies

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

     How do you reap the benefits of lemons?

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

    This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    How to make roasted chicken

    Want other chicken recipes? Try these:

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

    Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}

    Prep Time 00:05 Cook Time 00:45 Yields 4

    Ingredients

    Directions

    1. Preheat oven to 425 °F.
    2. In a medium dutch oven, heat oil over high heat.
    3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
    4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
    5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
    6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
    7. Serve hot!

    Recipe Notes

    • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    What is your go-to cozy Autumn/Winter meal?

    Israeli Salad

    Israeli Salad {low-carb, vegan option, grain-free} | Lexi's Clean Kitchen

     This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!

    Israeli Salad | Lexi's Clean Kitchen

    I discovered the delicious Israeli salad a number of years back on a trip to Israel and I have loved it ever since. I often forget about this simple salad, and go a long time without making it. This summer I am teaching art classes at the Jewish Community Center and have rediscovered my love for it, as they often have it in the Cafe. Now that your tomatoes are ripening, get ready to make this delicious salad all season long! Low-carb, vegan-friendly option, and so so simple to toss together!

    Israeli Salad | Lexi's Clean Kitchen

     

    Israeli Salad | Lexi's Clean Kitchen


    Israeli Salad

    Prep Time 00:10 Cook Time 00:00 Yields 4

    Ingredients

    Optional Additions

    • 1/2 cup crumbled feta cheese
    • 1 green pepper, finely chopped
    • 1 15 oz. can chickpeas, rinsed and drained

    Directions

    1. Combine cucumbers, tomatoes, onion, and parsley in a medium mixing bowl.
    2. Add in lemon juice, olive oil, and spices and mix well to coat. Taste and adjust seasoning as desired.
    3. Cover and refrigerate until ready to serve.

    Recipe Notes

    • *Tip: to prevent salad from getting too watery, scoop out the seeds from the tomatoes before chopping.
    • **Photos updated April, 2017
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!