Healthy Recipe: Pan-Roasted Trout with Citrus Farro Salad

pan roasted trout

Looking for something different to add to your weeknight dinner routine? Give this healthy pan-roasted trout with fresh citrus farro salad a try!

For the Trout
Ingredients

2 t chopped fresh rosemary
2 pounds of trout fillets
¼ cup all-purpose flour
½ t salt, plus more to taste
Freshly ground pepper to taste
1 T olive oil
2 shallots, peeled and minced
1 cup white wine
1 T lemon juice
1 T drained capers

Preparation

1. Press 1/2 teaspoon of the rosemary needles into the flesh of each trout fillet.
2. Combine the flour, 1/2 teaspoon salt, and pepper to taste. Coat the fillets in the seasoned flour.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the trout and sauté until cooked through, about 2 1/2 minutes per side. Remove the trout from the pan and place on warmed plates. Add the shallots to the skillet and cook, stirring constantly, for 15 seconds.
5. Pour in the wine and reduce to 1/3 cup, about 5 minutes. Stir in the lemon juice, capers, and remaining teaspoon rosemary and remove from the heat. Season with salt and pepper to taste.
6. Place 1 trout fillet on each of 4 plates, spoon the sauce over the trout and serve immediately.

4 Servings

Nutrition per serving
Calories: 230
Fat: 8g
Cholesterol: 45mg
Sodium: 390mg
Carbohydrates: 10g
Protein: 18g

For the Farro Salad
Ingredients

¼ lb. farro
Sea salt
Grated zest and juice of 1 ½ lemons
1 small shallot, diced finely
½ cup pine nuts
1 lb zucchini, thinly sliced or shredded
½ cup flat-leaf parsley, chopped
Ground pepper
4 oz. shaved parmesan cheese

Preparation

1. In a small bowl, combine shallot and lemon juice. Allow melding flavors for 15 minutes.
2. Place farro into a saucepan, and add enough cold water to cover by 3”.
3. Bring to a boil, add a pinch salt and stir once.
4. Reduce heat to medium, and simmer for 10-12 minutes.
5. Drain and allow to cool.
6. Heat a small saute pan and toast the pine nuts for about 5 minutes.
7. Remove from heat and add lemon zest.
8. Place zucchini into a large bowl, add the farro, pine nuts, parsley and shallot mixture.
9. Season with salt and pepper and add shaved parmesan.
10. Enjoy!

8 – 10 Servings

Nutrition per serving
Calories: 140
Fat: 7g
Cholesterol: 10mg
Sodium: 200mg
Carbohydrates: 14g
Protein: 8g