Whole 30-Friendly Trout with Spinach Salad and Tomato Relish

I love trout. With crispy skin and I’m in fish heaven. This meal took 20 minutes to make so fun definitely want to keep it in my repertoire. 


  • 2 filets of trout 
  • 1 lemon for 1 tbsp. of juice and 1 tbsp. of zest 
  • 1 tomato
  • 10 purple olives, sliced
  • 1 tbsp. of capers 
  • 3 cloves of garlic, minced 
  • 4 cups of spinach
  • 2 small red potatoes, diced 
  • 2 cups green beans, cut in 1-inch pieces 
  • 2 tbsp. of olive oil 
  • 1/2 tbsp. of avocado oil 
  • Salt and pepper to taste 


Step 1: Mix tomato, olives, capers, half the lemon zest and 1 tbsp. of olive oil with salt and pepper. Set aside. 

Step 2: Boil 2 cups of water with potatoes for 5 minutes. Add green beans for another 4 minutes. Set aside to cool.

Step 3: Rinse and pat dry trout. Season. Heat avocado oil in pan to medium-high. Cook trout skin side up first for 3-5 minutes. Flip and cook for 4-6 minutes until skin is crispy.

Step 4: Combine spinach, 1-2 tbsp. of olive oil, garlic, lemon juice with potatoes and green beans. Season.

Step 5: Then plate! Sprinkle lemon zest on everything before serving. 



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