Herb-Crusted Pan Seared Trout with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Trout with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Trout with Lemon

Enjoy a beautifully seared trout fillet accented with fresh herbs and a bright hint of lemon, served alongside a light quinoa salad and crisp asparagus. This dish offers a delicate balance of savory flavors and vibrant freshness, making it a perfect choice for a healthful dinner.

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NUTRITION

377kcal
Protein
40.3g
Fat
16.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Rainbow Trout Fillet

1 tsp Olive Oil

1/4 Lemon (zest and juice)

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

1/2 cup Cooked Quinoa

1/2 cup Asparagus

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PREPARATION

  • 1

    Pat the trout fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Mix the chopped parsley and thyme with a little lemon zest.

  • 3

    Press the herb mixture onto the trout fillet to create a crust.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the trout fillet skin-side down in the skillet and sear for about 3-4 minutes until the skin is crisp.

  • 6

    Gently flip the trout and cook for an additional 2-3 minutes until the fish is just cooked through.

  • 7

    Meanwhile, prepare the quinoa and lightly steam or sauté the asparagus until tender-crisp.

  • 8

    Plate the seared trout over a bed of quinoa, add the asparagus on the side, and drizzle a squeeze of fresh lemon juice over the dish.

  • 9

    Serve immediately and enjoy your fresh, herb-crusted trout dinner.

Herb-Crusted Pan Seared Trout with Lemon

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Crusted Pan Seared Trout with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Trout with Lemon

Enjoy a beautifully seared trout fillet accented with fresh herbs and a bright hint of lemon, served alongside a light quinoa salad and crisp asparagus. This dish offers a delicate balance of savory flavors and vibrant freshness, making it a perfect choice for a healthful dinner.

NUTRITION

377kcal
Protein
40.3g
Fat
16.6g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Rainbow Trout Fillet

1 tsp Olive Oil

1/4 Lemon (zest and juice)

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

Salt and Pepper to taste

1/2 cup Cooked Quinoa

1/2 cup Asparagus

PREPARATION

  • 1

    Pat the trout fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Mix the chopped parsley and thyme with a little lemon zest.

  • 3

    Press the herb mixture onto the trout fillet to create a crust.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Place the trout fillet skin-side down in the skillet and sear for about 3-4 minutes until the skin is crisp.

  • 6

    Gently flip the trout and cook for an additional 2-3 minutes until the fish is just cooked through.

  • 7

    Meanwhile, prepare the quinoa and lightly steam or sauté the asparagus until tender-crisp.

  • 8

    Plate the seared trout over a bed of quinoa, add the asparagus on the side, and drizzle a squeeze of fresh lemon juice over the dish.

  • 9

    Serve immediately and enjoy your fresh, herb-crusted trout dinner.