|Rainbow Trout Sheet Pan Dinner|
Here is a yummy recipe, that bakes up all on one sheet pan, which makes for a quick clean up! Add a salad and some whole grain rolls and you’re done! (We omit the rolls…or any other high carb or grain based side…, this way it remains Paleo or even Keto.)
We sub in salmon a lot of the times we use this recipe, and it is GOOD!
Baked Rainbow Trout with Lemon, Pepper, and Garlic
Sheet-Pan Baked Rainbow Trout and Asparagus. Trout is flavored
with olive oil, salt and cracked black pepper, freshly minced garlic and
fresh lemon. Healthy, low-carb, and gluten-free recipe, packed with
healthy omega 3 fatty acids. Easy and quick dinner – only 30 minutes
from start to finish!
Ingredients (For two servings, can adjust for more)
- 1 pound rainbow trout (Salmon works well, too!)
- 1 pound asparagus
- 3 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, cracked
- 1/2 lemon, sliced
Preheat oven to 400 F.
Line a rimmed small baking sheet (I used half sheet) with parchment paper.
Place rainbow trout skin side down in the center of the baking sheet. Brush half of olive oil amount over the top of trout.
Toss the asparagus (ends trimmed) with the remaining half of olive oil. Place asparagus all around trout on a sheet pan.
Sprinkle the trout and the asparagus with salt and pepper. Add minced garlic on top of the trout fillet and asparagus. Top with lemon slices. (I use way more than 1/2 a lemon…I like to cover the filet with them.)
Bake for about 15 minutes at 400 F in the preheated oven until the trout is cooked through.
Remove from the oven. Remove lemon slices from the trout before serving. (Hubby likes to eat them…)
So there you have it…dinner bells are ringing! We last made this for the younger son’s birthday dinner. We added a mango slaw, keto crackers (Baked beforehand), and a keto cheesecake with raspberries, My ~ we were stuffed!!
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