Rating

Cook the quinoa according to package directions. Once cooked, fluff with a fork and let it cool.

Meanwhile, coat the trout fillets in the dill and half the salt.

Heat the butter in a non-stick pan over medium heat. Place the trout flesh side down and cook for three minutes, then flip and cook for three to four minutes until cooked through. Remove and set aside.

In the same pan, add the rapini and cook until just wilted. Serve alongside the trout and quinoa, and season with the remaining salt. Enjoy!

LEFTOVERS

Refrigerate in an airtight container for up to three days.

SERVING SIZE

One serving is approximately one trout fillet, one cup of quinoa, and two cups of rapini.

FILLET SIZE

One fillet is equal to 159 grams or 5.6 ounces.

DAIRY-FREE

Use vegan butter or your cooking oil of choice.

ADDITIONAL TOPPINGS

Add lemon juice, fresh herbs, salad greens, olives, capers, sliced red onions, or crumbled feta cheese.

NO RAINBOW TROUT

Use salmon instead.