Trout with Beet Salad
Trout with Beet Salad
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Trout with Beet Salad

20 MIN
This tasty trout served with a beet and spinach salad is a weeknight dish that'll be ready in under 30 minutes!



  1. In a large non-stick skillet over medium-high heat, brown the trout pieces in 1 tbsp (15 ml) of the oil on one side for 3 minutes. Turn the fish over and cook for another 3 minutes or until the desired doneness.
  2. Meanwhile, in a large bowl, combine the remaining oil with the sambal, lemon zest and juice. Season with salt and pepper. Add the remaining ingredients and mix well.
  3. Serve the trout with the salad. Serve with slices of country bread, if desired.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.