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Servings: 1, Prep Time: 10 min, Cook Time: 30 min
Ingredients
4 oz [113.33 g] Wild Rainbow Trout (Filet)
0.25 cup [30 g] Slivered Almonds (or whole dry roasted coursely chopped)
1 tsp [0.8 g] Thyme
1 tbsp [16.5 g] Dijon Mustard
0.5 medium Lemon (juice)
1 Sweet Potato [130 g], (skinned and sliced into thin french fries)
1 Dash [1 g] Himalayan Pink Salt
3 pumps [3 g] Avocado Oil Cooking Spray
1 cup [20 g] Microgreens
Directions
Preheat oven to 400 degrees F (204 degrees C).
Remove skin from sweet potatoes and cut into thin pieces.
Add to baking sheet, spray with avocado oil and sprinkle with salt.
Place in oven and cook for 10 minutes.
Mix dijon mustard with lemon juice from 1/2 lemon.
Coat flesh side of trout with mustard and lemon mix. Set aside.
Crush or chop almonds.
Remove sweet potatoes from oven and on the same baking sheet add the trout.
Move the trout to the baking sheet and top with almonds and thyme.
Bake for an additional 15-20 minutes (until almonds are slightly toasted).
Place trout and sweet potatoes on a bed of microgreens and serve warm.
Nutrition Info
Calories: 483, Fat: 22g, Carbs: 40g, Protein: 34g, Fiber: 9g, Sugar: 8g
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