Name: Pan-Seared Lemon-Dill Steelhead Trout with Warm Spring-Pea & Asparagus Quinoa Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Contemporary American (spring seafood)
Ingredients: 2 160 g each (total 320 g) Steelhead trout fillets (skin-on), pin bones removed; 2/3 cup (120 g) Dry quinoa (any color); 1 1/4 cups (300 ml) Low-sodium chicken or vegetable stock (or water); 150 g (≈12–16 tips) Asparagus, trimmed and cut on the bias into 1–1.5 inch pieces; 160 g (≈1 cup) Fresh or thawed English (shelled) peas; 60 g (≈2 cups) Baby spinach; 8–10 pieces (≈80–100 g) Cherry tomatoes, halved; 2 tbsp (≈6 g) Fresh dill, chopped; 1 whole (juice of 1, plus 1 tsp zest) Lemon; 2 small cloves (≈6 g) Garlic, minced; 2 tbsp (30 ml) total — 2 tsp for salad + 1 tsp for searing per person Extra-virgin olive oil; 2 tsp (≈10 g) Unsalted butter (optional, for basting); 2 tbsp (≈16 g) Toasted sliced almonds (optional)

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