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
- Preheat oven to 4250F
- Place all ingredients except trout in a large bowl. Toss together.
- Pour the vegetables onto a baking sheet. Cook for 10 minutes.
- Remove the baking sheet from the oven. Add the rainbow trout to the pan.
- Cook for an additional 20 minutes until vegetables are tender.
- Once cooked, add extra chopped fresh herbs like parsley and dill to the pan toss to combine.
Nutritional planning is integral to achieve your optimal athletic performance. Gazelle Nutrition Lab delivers one on one or group nutritional counselling and consulting to both recreational and high-performance athletes. In addition, the Food for thought Recipes is a free resource for healthy recipes and health tips. Have questions? We’d love to hear from you! Get in touch!
