Nickel Allergy Friendly Sheet Pan Cod with Asparagus
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Learn more →Ingredients
4 servings
- 1 ½ lb fresh cod fillets (4 portions, about 6 oz each)
- 1 lb asparagus, tough ends snapped off
- 3 tbsp olive oil, divided
- 1 tsp dried thyme
- 1 tsp dried oregano
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ¾ tsp fine sea salt, divided
- 1 tbsp apple cider vinegar
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or foil.
- 2
Toss the asparagus on the sheet pan with 1 1/2 tbsp of the olive oil and 1/4 tsp of the salt until evenly coated, then spread in a single layer on one half of the pan.
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