In a small bowl, mix the herbs, garlic and oil. Stir in the breadcrumbs and season with salt and pepper.
Rinse the fish and pat dry with a paper towel. Put the fish on a baking sheet and spread the mixture over top of the fish.
Trim the woody ends off the asparagus and discard them. Roll the asparagus in 1 tbsp olive oil. Season with garlic pepper seasoning and place on rack that is placed on the same baking sheet.
Bake in the oven for 10-15 minutes, looking for the flesh to become opaque and it flakes easily. Check the asparagus for your desired tenderness.
Remove from the oven and let fish rest for 3-5 minutes before plating.
Place a piece of cod, half of the asparagus, arugula and a lemon wedge on each plate. Top the salad with the dressing of your choice and enjoy.