Sheet Pan Rainbow Trout and Veggies

Sheet pan meals are a trend I embrace because they are simple and speedy to prepare, they look beautiful, and they can be adjusted to your own personal tastes.

Here I use rainbow trout because it can often be sourced locally and it is a fantastic source of omega-3 fats, vitamin D, and protein. In fact, rainbow trout recently made the list for the top 100 healthiest foods. Boost the nutrient content of your meal further by choosing brightly coloured vegetables.

If you prepare this meal on a rest day opt for veggies with a higher water content like zucchini, tomatoes, and mushrooms. If you plan to enjoy your sheet pan trout after a workout, include starchy veggies like sweet potato or baby potatoes. Most of all, be creative and have fun. Happy fueling!

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Makes: 6 servings

INGREDIENTS 

½ red onion, coarsely chopped

1 medium sweet potato, peeled and chopped

1 cup Brussel sprouts, trimmed and halved (or broccoli florets)

1 medium yellow zucchini, sliced

¼ cauliflower head, chopped

2 garlic cloves, minced

3 tablespoons olive oil

3 rainbow trout fillets

¼ cup parsley, chopped

salt and pepper to taste

INSTRUCTIONS 

1. Preheat oven to 4250F

2. Place all ingredients except trout in a large bowl. Toss together.

3. Pour the vegetables onto a baking sheet. Cook for 10 minutes.

4. Remove the baking sheet from the oven. Add the rainbow trout to the pan.

5. Cook for an additional 20 minutes until vegetables are tender.

6. Once cooked, add extra chopped fresh herbs like parsley and dill to the pan toss to combine.