NUTRITION

SERVINGS

INGREDIENTS

7 oz Trout fillet

0.5 tbsp Ghee

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

0.5 whole Lemon

1 cup Asparagus

0.5 cup Cooked quinoa

1 tbsp Parsley

PREPARATION

• 1

  Pat the trout fillet dry with paper towels to ensure a crispy skin during searing.

• 2

  Season both sides of the trout evenly with the sea salt, black pepper, and garlic powder.

• 3

  Heat the ghee in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

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

• 5

  Carefully flip the fillet and cook for another 2 minutes until the flesh is opaque and flakes easily with a fork.

• 6

  While the fish cooks, steam the asparagus in a separate pot until tender-crisp, about 4 minutes.

• 7

  Remove the trout from the pan and squeeze the fresh lemon juice directly over the hot fillet.

• 8

  Serve the golden trout immediately with the steamed asparagus and warm cooked quinoa, garnished with freshly chopped parsley.