Pan-Seared Trout with Asparagus and Quinoa
A light and flavorful lunch featuring delicate pan-seared trout, tender asparagus, and fluffy quinoa, seasoned with fresh lemon and dill.
Ingredients
- Quinoa175 g
- Olive Oil5 ml
- Lemon0.5 whole
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Trout Fillet200 g
- Asparagus150 g
- Dill5 g
Instructions
- 1Step 1
Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 2 cups (approx 470ml) water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
- 2Step 2
While quinoa cooks, preheat a large non-stick pan over medium-high heat. Pat trout fillets dry with paper towels and season both sides with salt and pepper.
- 3Step 3
Add 5ml of olive oil to the hot pan. Place trout fillets skin-side down (if applicable) and sear for 3-4 minutes until skin is crispy. Flip and cook for another 2-3 minutes, or until cooked through.
- 4Step 4
Snap off the woody ends of the asparagus. In a separate pan or steaming basket, steam or sauté asparagus with the remaining 5ml olive oil, a pinch of salt, and pepper for 5-7 minutes until tender-crisp.
- 5Step 5
Squeeze fresh lemon juice over the cooked trout and sprinkle with fresh dill.
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