NUTRITION

SERVINGS

INGREDIENTS

6 oz Smoked trout

0.5 cup Parsnips

0.5 cup Carrots

2 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 cup Plain Greek yogurt

1 tsp Lemon juice

1 tsp Fresh dill

0.25 tsp Garlic powder

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Peel and dice the parsnips and carrots into half-inch cubes to ensure even cooking.

• 3

  In a medium bowl, toss the diced root vegetables with olive oil, sea salt, and black pepper until well coated.

• 4

  Spread the vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 5

  While the vegetables roast, whisk together the Greek yogurt, lemon juice, chopped fresh dill, and garlic powder in a small bowl to create the sauce.

• 6

  Gently flake the smoked trout into large, bite-sized pieces, removing any skin or small bones if necessary.

• 7

  Once the vegetables are finished, divide them between plates and top with the flaked smoked trout.

• 8

  Drizzle the lemon-dill yogurt sauce over the trout and vegetables before serving warm.