Keto: 10-Minute Trout & Roasted Garlic-Red Pesto Cream
with Baby Greens, Radish & Sunflower Seed Salad
Cooking time
10 minutes
Servings
2/4
Calories
450 /serving
Gotta hand it to pesto for being so flexible about where it goes and what it does. The sun-dried tomato version blends easily with sour cream, roasted garlic and freshly squeezed lemon juice to create a speedy and splendid creamy base. Spread the cool concoction onto the plates for swiping with mouthfuls of delicate pan-cooked trout. Take the textures up a notch with a salad of baby greens, crisp sliced radishes and a sprinkling of sunflower seeds, all carried on a citrus breeze.
We will send you:
- 2 Trout fillets (high-protein serving)
- 200g Radishes (or French radishes)
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Sun-dried tomato pesto
- 1 Lemon
- 25g Sunflower seeds
- 2 Roasted garlic cloves
- 86ml Sour cream
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Milk, Sulphites, Cashews, Trout
You will need:
Large pan (non-stick if possible)
Whisk
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
26 g
Saturated Fat
7 g
Sodium
650 mg
Total Carb
18 g
Sugars
8 g
Protein
38 g
Fibre
5 g
Preparation
Mise en place
Halve the lemon; juice ½ and quarter the remaining ½. Thinly slice the radishes.
Cook the trout
Pat the trout dry with paper towel; season with ⅔ of the spices and S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium. Add the trout* and cook, starting skin-sides down, 1 to 2 min. per side, or until cooked as desired.
Make the pesto cream
Meanwhile, mince the garlic. In a small bowl, combine the sour cream, pesto, garlic, juice of 2 lemon wedges (double for 4 portions) and S&P.
Make the salad
In a large bowl, whisk 2 tbsp olive oil (double for 4 portions), the lemon juice, remaining spices and S&P. Add the baby greens and radishes; toss well.
Plate your dish
Divide the pesto cream between your plates and spread out in a circular motion. Top with the trout and salad. Garnish the salad with the sunflower seeds. Serve the remaining lemon wedges on the side. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
