Makes 1 Serving
Macros: 427cal, fat 26g, carbs 10g, fibre 6g, protein 39g
Ingredients:
1/2 cup Basil Leaves
1/8 Lemon (juiced)
1/4 Garlic (clove)
1 /16 tsp Sea Salt
1 Tbsp Hemp Seeds
1 Tbsp Extra Virgin Olive Oil
1 Rainbow Trout Fillet (about 5 oz. each)
1/3 cup Artichoke Hearts
2 Tbsps Pitted Kalamata Olives
1 Tomato (large, quartered)
Directions:
Preheat oven to 450ºF (232ºC) and line a baking sheet with parchment.
Make pesto by combining basil, lemon juice, garlic, sea salt, hemp seeds and olive oil together in a small food processor. Pulse until smooth.
Lay rainbow trout on baking sheet and arrange the artichokes, olives and tomatoes on the baking dish around the fillets. Top each piece of trout with a generous spoonful of pesto.
Bake for 15 minutes or until fish is cooked through. Divide onto plates and enjoy!
No Trout: Use salmon fillets instead.
More Carbs: Serve with rice or quinoa.
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