Trout with Beet Salad

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!

  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

    • 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

Preparation

Personal Note