australian

Tasmanian Trout with Warm Lentil Lemon Salad

Name: Tasmanian Trout with Warm Lentil Lemon Salad
Yield: 1 serving
Cuisine: australian
Ingredients: 204 g trout fillet; 79 g brown lentils (dry); 14 g olive oil; 23 g lemon juice; 11 g Dijon mustard; 136 g cherry tomatoes, halved; 11 g flat-leaf parsley, chopped; 2 g salt; 1 g black pepper

This simmered dish pairs trout fillet with brown lentils, lemon juice and Dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

63 g Protein

59 g Carbohydrates

19 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

204g trout fillet 204 kcal
79g brown lentils (dry) 278 kcal
14g olive oil 124 kcal
23g lemon juice 7 kcal
11g Dijon mustard 8 kcal
136g cherry tomatoes, halved 24 kcal
11g flat-leaf parsley, chopped 4 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

brown lentils (dry)
Rinse lentils and simmer in water until tender, 18-22 minutes; drain well.
trout filletolive oilsaltblack pepper
Season trout with salt and black pepper. Heat olive oil in a nonstick pan over medium-high heat and cook trout 3-4 minutes per side until just cooked.
lemon juiceDijon mustardsaltblack pepper
In a bowl, whisk lemon juice with Dijon mustard and a pinch of salt and pepper.
brown lentils (dry)cherry tomatoesflat-leaf parsley
Toss warm lentils with cherry tomatoes, parsley, and the dressing.
trout filletbrown lentils (dry)
Serve trout over the warm lentil salad.