Trout with Beet Salad
- Preparation 20 min
- Cooking 8 min
- Servings 4
This tasty trout served with a beet and spinach salad is a weeknight dish that'll be ready in under 30 minutes!
- Sans noix
- Sans lactose
- Sans gluten
- Sans produits laitiers
- Sans oeufs
Categories
Ingredients
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- 1 ½ lb (675 g) skinless trout fillet, cut into 4 pieces
- 3 tbsp (45 ml) olive oil
- ½ tsp (2.5 ml) sambal oelek
- 1 lemon, zest finely grated and juiced
- 3 yellow beets (about 13 oz/375 g), cooked and diced
- 2 shallots, finely chopped
- 1 small fennel bulb, thinly sliced on a mandoline
- 2 tbsp fennel fronds, finely chopped
- 6 cups (140 g) baby spinach