Light, lemony, low-carb and delicious. This keto roasted rainbow trout is a fresh dish for the summer (or anytime you're daydreaming of summer).
M.Y. Keto Meal Plan
This recipe conforms to the M.Y. Keto Meal Plan, a plan that I custom created for people without a gallbladder who want to follow a keto diet. This meal plan is not as strict as keto, but is still fairly low-carb and incorporates healthy fats into each balanced meal. For more information, click here.
For more recipes on the M.Y. Keto Meal Plan, click here.
For instructions on how to adjust the recipe to fit the M.Y. Low-carb Mediterranean Meal Plan, scroll down.
Suggested Appetizer
I recommend eating an appetizer before each main meal. The appetizer should be small and incorporate bitters. Make sure you eat your appetizer slowly and fully taste the bitters. I provide a suggestion below, but you can choose something else if you prefer.
For this dish, I recommend sliced cucumber with fresh dill and a squeeze of lemon as your appetizer.
M.Y. Low-Carb Mediterranean Meal Plan
The M.Y. Low-carb Mediterranean Meal Plan is not as strict as keto, but is still fairly low-carb and incorporates healthy fats into each balanced meal. For more information, click here.
To make this recipe fit the Low-Carb Mediterranean plan, double the amount of asparagus and kale, and add a side of wild rice (¼ cup per serving).
For the rice, I used a blend of brown, wild and red rice. If you're wondering what that drink is, I used my bonus item for 8oz of ginger lemon kombucha.
For more recipes on the M.Y. Low-carb Mediterranean Meal Plan, click here.
Quick and Easy
This dish is easy to make and only takes 15 minutes to cook. That is, assuming you buy the fish already cleaned.
📖 Recipe
Keto Roasted Rainbow Trout and Asparagus
Ingredients
- 1 whole rainbow trout (about 14 oz / 400g)
- 1 cup asparagus (about 10 stalks)
- 4 cups kale
- 2 tablespoon olive oil
- 4 slices lemon
- few sprigs fresh dill
- 2 tablespoon water
- salt and pepper
Instructions
- Heat the oven to 425°F (218°C). Get out a large sheet pan and line with foil.
- Make three diagonal cuts on both sides of the fish. Rub one teaspoon of olive oil all over the fish, including the inside, and season with salt and pepper. Stuff the inside with the fresh dill and two slices of lemon. Place the fish on one side of the pan and place one lemon slice on top.
- Wash the asparagus and pat dry with a paper towel. Place the asparagus next to the fish. Drizzle with one teaspoon of olive oil, then sprinkle salt and pepper on top. Use your hands or a pair of tongs to mix them up and get an even coating of oil and seasoning on all stalks. Spread them out on the pan, then put the pan in the oven and roast for 15 minutes.
- While the pan is in the oven, sauté the kale. Add one teaspoon of olive oil, two tablespoons of water, and a dash of salt and pepper to a skillet on medium heat. Add the kale on top, then use a spatula to mix. Cover and let cook for about 8 minutes, stirring every once in a while, until the kale is wilted and softened. If needed, you can add more water.
- After 15 minutes of roasting, turn the oven to broil and set your timer for 5 minutes. Keep a close eye on the fish and asparagus to make sure nothing starts burning. When they are nice and brown on top, no more than 5 minutes, they're done. Use a meat thermometer to make sure the fish is done all the way through at 145°F (63°C). Serve with a slice of lemon and sprig of fresh dill.
Notes
Nutrition
Nutrition information is estimated. Amounts may vary depending on the specific brand and/or type of ingredients you use. Sugar alcohols and other sweeteners that typically do not effect blood glucose levels, including but not limited to erythritol and allulose, are excluded from the carb count.
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