Smoked Trout with Dill and Lemon

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

Smoked Trout with Dill and Lemon

YOUR SOLIN GENERATED RECIPE

Smoked Trout with Dill and Lemon

Flaked smoked trout tossed with a bright lemon-dill yogurt dressing, served over a bed of crisp arugula and cool cucumbers for a refreshing crunch.

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NUTRITION

585kcal
Protein
48.2g
Fat
37.7g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Smoked trout

0.5 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Extra virgin olive oil

2 cup Baby arugula

1 cup Cucumber

1 medium Radish

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped fresh dill, sea salt, and black pepper until the dressing is smooth and well combined.

  • 2

    Gently flake the smoked trout into bite-sized pieces using a fork, taking care to remove any remaining skin or small bones.

  • 3

    In a large salad bowl, toss the baby arugula and sliced cucumbers with the extra virgin olive oil until the leaves are lightly and evenly coated.

  • 4

    Divide the dressed arugula and cucumber mixture between plates and top with the flaked smoked trout and thinly sliced radishes.

  • 5

    Drizzle the lemon-dill yogurt dressing generously over the trout and greens before serving immediately.

Smoked Trout with Dill and Lemon

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

Smoked Trout with Dill and Lemon

YOUR SOLIN GENERATED RECIPE

Smoked Trout with Dill and Lemon

Flaked smoked trout tossed with a bright lemon-dill yogurt dressing, served over a bed of crisp arugula and cool cucumbers for a refreshing crunch.

NUTRITION

585kcal
Protein
48.2g
Fat
37.7g
Carbs
14.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Smoked trout

0.5 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Extra virgin olive oil

2 cup Baby arugula

1 cup Cucumber

1 medium Radish

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    In a small mixing bowl, whisk together the Greek yogurt, lemon juice, lemon zest, chopped fresh dill, sea salt, and black pepper until the dressing is smooth and well combined.

  • 2

    Gently flake the smoked trout into bite-sized pieces using a fork, taking care to remove any remaining skin or small bones.

  • 3

    In a large salad bowl, toss the baby arugula and sliced cucumbers with the extra virgin olive oil until the leaves are lightly and evenly coated.

  • 4

    Divide the dressed arugula and cucumber mixture between plates and top with the flaked smoked trout and thinly sliced radishes.

  • 5

    Drizzle the lemon-dill yogurt dressing generously over the trout and greens before serving immediately.