Trout With Green Beans and Potatoes

Trout is incredibly healthy and similar to salmon in color and taste, though it’s a bit more mild of a fish. This recipe is simple and easy to prepare but uses the magical combination of butter, fresh herbs, and lemon juice to really enhance the flavor.  I also enjoy this dish with asparagus instead of green beans, especially right now while asparagus is in season.

This recipe serves two people and can be prepared in about 45-50 minutes by any beginner chef.  There’s not a whole lot of work involved and clean up is easy. Yippee!

Ingredients 

-1 lb fresh trout fillet

-1/2 lb green beans, stems removed & halved

-1 lb small red potatoes, cleaned and quartered

-Avocado oil or olive oil

-4 tbs lemon juice

-fresh herbs, finely chopped (rosemary, thyme, dill, tarragon, parsley, basil)

-1 tbsp butter, melted

 

Instructions

  1. Heat oven to 425 degrees Fahrenheit.  Heat a large pot with enough water to cover the potatoes.  Add salt and bring to a boil.  Add the potatoes and cook 10 minutes or until just tender.  Drain thoroughly.
  2. Spread the greens beans in a large pan with the potatoes.  Add salt and pepper.  Pat the trout dry and season with salt and pepper on both sides. Lay the fish skin side down on top of the greens beans and potatoes.  Drizzle the fish and vegetables in oil making sure everything is evenly coated.  Cook in the oven for 30 minutes.
  3. While the fish cooks, combine the herbs and lemon juice with melted butter. Plate your fish and veggies and pour the herbed butter over the food.  Enjoy!

Nourishing Rice Bowl

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Grains, protein, and veggies all in one dish.  Serve for breakfast, lunch, or dinner.

Ingredients

-1 cup sushi rice, cooked

-1 piece salmon

-2 eggs, scrambled

-1/2 cucumber

-1 head of broccoli

-green onions with white bottoms and green tops sliced thinly and separated

-sesame seeds

-2 tablespoons tamari

-1 tablespoon honey

-1 tablespoon olive oil, coconut oil, or toasted sesame oil

-1 teaspoon garlic powder

-salt, pepper

*Note- I typically eyeball ingredients, so measurements in instructions might be a little off.

 

Instructions

  1. Set oven to 400 degrees F.  Place salmon in a zip lock bag.  In a small bowl, combine and whisk together tamari, honey, olive oil, garlic powder, salt and pepper.  Pour the sauce into the bag with the fish and let the salmon marinate for at 10 minutes.  Save any remaining sauce.
  2. Toss broccoli and the whites of the onions in a large bowl with remaining sauce.  Add salt and pepper, plus some extra olive oil if necessary so that broccoli is evenly coated.
  3. Line a baking sheet with tin foil.  Place the salmon and vegetables on the baking sheet and cook in the oven for 15-20 minutes, depending on the thickness of the salmon.
  4. Slice cucumbers.  In a small skillet, scramble the eggs.  Remove eggs and put in a serving dish along with some sushi rice and the cucumbers.  Add the salmon and broccoli when they’ve finished cooking.  Sprinkle with the green tops of the onions and sesame seeds. Enjoy!