Sheet Pan Lemon Herb Cod with Asparagus & Cherry Tomatoes

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

Trim the woody ends off 1 bunch of asparagus and halve 1 pint of cherry tomatoes. Place them on the prepared sheet pan.

Drizzle the vegetables with 1 tablespoon of olive oil, season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and toss to coat evenly.

Pat dry 4 cod fillets and place them on the sheet pan among the vegetables. Drizzle the cod with the remaining 1 tablespoon of olive oil.

In a small bowl, combine 2 tablespoons of chopped fresh dill, 2 tablespoons of chopped fresh parsley, 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Sprinkle this herb mixture evenly over the cod fillets.

Slice 1 lemon into thin rounds and place a few slices on top of each cod fillet and scatter the rest among the vegetables.

Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender-crisp.