Herb-Crusted Pan Seared Rainbow Trout

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

Herb-Crusted Pan Seared Rainbow Trout

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Rainbow Trout

Savor the delicate flavor of pan-seared rainbow trout with a vibrant herb crust. The dish is brought to life with fresh parsley, thyme, and garlic, enhanced by a drizzle of olive oil and a splash of lemon. Complemented by a light side of quinoa and roasted asparagus, this meal is both elegant and nourishing.

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NUTRITION

328kcal
Protein
37.9g
Fat
14.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Rainbow Trout Fillet

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1/2 garlic clove (minced)

1 lemon wedge

Pinch of Salt

Pinch of Black Pepper

1/3 cup Cooked Quinoa

1 cup Asparagus

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PREPARATION

  • 1

    Pat the trout dry using a paper towel.

  • 2

    Mix the chopped parsley, thyme, and minced garlic in a small dish with a pinch of salt and pepper.

  • 3

    Lightly brush both sides of the trout fillet with olive oil, then press the herb mixture onto the skin side to create a crust.

  • 4

    Preheat a non-stick pan over medium-high heat.

  • 5

    Place the trout skin-side down in the hot pan and cook for about 3-4 minutes until the skin is crispy.

  • 6

    Carefully flip the trout and cook the other side for an additional 2-3 minutes or until the fish flakes easily.

  • 7

    While the trout is cooking, reheat or prepare the cooked quinoa and lightly roast or steam the asparagus.

  • 8

    Squeeze a lemon wedge over the trout just before serving for a burst of fresh flavor.

  • 9

    Serve the pan-seared trout alongside the quinoa and asparagus.

Herb-Crusted Pan Seared Rainbow Trout

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

Herb-Crusted Pan Seared Rainbow Trout

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Rainbow Trout

Savor the delicate flavor of pan-seared rainbow trout with a vibrant herb crust. The dish is brought to life with fresh parsley, thyme, and garlic, enhanced by a drizzle of olive oil and a splash of lemon. Complemented by a light side of quinoa and roasted asparagus, this meal is both elegant and nourishing.

NUTRITION

328kcal
Protein
37.9g
Fat
14.9g
Carbs
18.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Rainbow Trout Fillet

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Parsley (chopped)

1 tsp Fresh Thyme (chopped)

1/2 garlic clove (minced)

1 lemon wedge

Pinch of Salt

Pinch of Black Pepper

1/3 cup Cooked Quinoa

1 cup Asparagus

PREPARATION

  • 1

    Pat the trout dry using a paper towel.

  • 2

    Mix the chopped parsley, thyme, and minced garlic in a small dish with a pinch of salt and pepper.

  • 3

    Lightly brush both sides of the trout fillet with olive oil, then press the herb mixture onto the skin side to create a crust.

  • 4

    Preheat a non-stick pan over medium-high heat.

  • 5

    Place the trout skin-side down in the hot pan and cook for about 3-4 minutes until the skin is crispy.

  • 6

    Carefully flip the trout and cook the other side for an additional 2-3 minutes or until the fish flakes easily.

  • 7

    While the trout is cooking, reheat or prepare the cooked quinoa and lightly roast or steam the asparagus.

  • 8

    Squeeze a lemon wedge over the trout just before serving for a burst of fresh flavor.

  • 9

    Serve the pan-seared trout alongside the quinoa and asparagus.