NUTRITION

SERVINGS

INGREDIENTS

5 oz rainbow trout fillet

0.5 cup whole wheat spaghetti

4 oz silken tofu

1 cup cremini mushrooms

0.5 cup frozen spinach

6 whole cherry tomatoes

0.5 tbsp korean bean paste

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

• 1

  Bring a pot of water to boil and cook the spaghetti until al dente, then drain and set aside.

• 2

  Pat the trout fillet dry with a paper towel and season both sides with sea salt and black pepper.

• 3

  Heat avocado oil in a large non-stick skillet over medium-high heat and sear the trout for 3-4 minutes per side until the skin is crispy and the flesh is flaky.

• 4

  Remove the trout from the pan and add the minced garlic, sliced mushrooms, and cherry tomatoes, sautéing until the mushrooms are browned and tomatoes begin to burst.

• 5

  Stir in the thawed spinach and Korean bean paste, then add the silken tofu, gently breaking it up with a spatula to create a creamy sauce.

• 6

  Add the cooked spaghetti to the pan, tossing gently to coat the noodles in the tofu-mushroom mixture before serving topped with the seared trout.