Baked Trout with Avocado and Spinach

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

Baked Trout with Avocado and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Trout with Avocado and Spinach

Oven-roasted rainbow trout seasoned with zesty lemon and garlic, served over a bed of vibrant steamed greens and fluffy egg whites for a protein-packed, silky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

506kcal
Protein
48.5g
Fat
26.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Rainbow trout fillet

0.33 cup Liquid egg whites

0.5 whole Avocado

3 cup Fresh baby spinach

1.5 cup Broccoli florets

1 tbsp Pumpkin seeds

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the trout fillet on the baking sheet, drizzle with lemon juice, and rub with minced garlic, sea salt, and black pepper.

  • 3

    Bake the trout for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish bakes, place the broccoli florets in a steamer basket over boiling water for 5 minutes, adding the spinach during the last 60 seconds to wilt.

  • 5

    In a small non-stick skillet over medium heat, cook the liquid egg whites, stirring constantly until they are fully set and fluffy.

  • 6

    Plate the steamed broccoli and spinach, top with the scrambled egg whites, and place the baked trout on top.

  • 7

    Finish the dish by garnishing with sliced avocado and a sprinkle of pumpkin seeds for a satisfying crunch.

Baked Trout with Avocado and Spinach

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

Baked Trout with Avocado and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Trout with Avocado and Spinach

Oven-roasted rainbow trout seasoned with zesty lemon and garlic, served over a bed of vibrant steamed greens and fluffy egg whites for a protein-packed, silky finish.

NUTRITION

506kcal
Protein
48.5g
Fat
26.8g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Rainbow trout fillet

0.33 cup Liquid egg whites

0.5 whole Avocado

3 cup Fresh baby spinach

1.5 cup Broccoli florets

1 tbsp Pumpkin seeds

1 tbsp Lemon juice

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    Place the trout fillet on the baking sheet, drizzle with lemon juice, and rub with minced garlic, sea salt, and black pepper.

  • 3

    Bake the trout for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish bakes, place the broccoli florets in a steamer basket over boiling water for 5 minutes, adding the spinach during the last 60 seconds to wilt.

  • 5

    In a small non-stick skillet over medium heat, cook the liquid egg whites, stirring constantly until they are fully set and fluffy.

  • 6

    Plate the steamed broccoli and spinach, top with the scrambled egg whites, and place the baked trout on top.

  • 7

    Finish the dish by garnishing with sliced avocado and a sprinkle of pumpkin seeds for a satisfying crunch.