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Pepper & Smoked Paprika Roasted Trout & Asparagus Quinoa
Roasted Trout & Asparagus Quinoa with pepper & smoked paprika accents. A satisfying dinner prepared from measured ingredients.
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- 30 min
- Calories
- 389 kcal
- Protein
- 42.1 g
- Carbohydrates
- 14.3 g
- Fat
- 19 g
- Fiber
- 6.5 g
Ingredients
- 180 g trout
- 175 g asparagus
- 95 g bell pepper
- 3 g smoked paprika
- 7 g olive oil
Instructions
- Prepare trout (180 g) and asparagus (175 g) for one serving. Cook quinoa separately; roast trout and asparagus at 195°C until fish is cooked and asparagus tender.
- Prepare bell pepper (95 g) and smoked paprika (3 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Taste and season to preference. Serve at the temperature appropriate for the dish; refrigerate leftovers promptly.
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