Lemon-Herb Rainbow Trout with Roasted Vegetable Medley

Lemon-Herb Rainbow Trout with Roasted Vegetable Medley

(Serves 2)

Ingredients:

For the Trout:

• 2 rainbow trout fillets (skin on)
• 2 tbsp olive oil (or avocado oil)
• 1 clove garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp fresh thyme (or ½ tsp dried)
• ½ tsp smoked paprika
• ½ tsp sea salt
• ¼ tsp black pepper

For the Roasted Vegetable Medley:

• 1 zucchini, diced
• 1 yellow squash, diced
• 1 cup cherry tomatoes, halved
• ½ red onion, sliced
• 1 bell pepper (red or orange), sliced
• 1 cup broccoli florets
• 1 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp dried oregano

Instructions:

1. Preheat oven to 400°F (200°C).
2. Prepare the vegetables: Toss all chopped vegetables with olive oil, sea salt, black pepper, garlic powder, and oregano. Spread evenly on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway through.
3. Prepare the trout: Pat the fillets dry. In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, thyme, paprika, salt, and pepper. Rub the mixture over the trout fillets.
4. Cook the trout: Heat a skillet over medium-high heat. Place the trout fillets skin-side down and cook for about 3-4 minutes, until the skin crisps. Flip and cook for another 2-3 minutes, until the flesh flakes easily with a fork.
5. Serve: Plate the trout over the roasted vegetables, garnish with fresh herbs (like parsley or basil), and add extra lemon slices if desired.

Why You’ll Love It:

Paleo-friendly & nutrient-dense Packed with fiber & antioxidants from the veggies Crispy skin + juicy trout = perfect texture One-pan vegetable roasting = easy cleanup

MACRO breakdown:

Per Serving— 425 Calories, 31 G Protein, 26 G Fat, 20 G Carbohydrates