Pan-Seared Rainbow Trout

Pan-Seared Rainbow Trout

with Arugula-Mint Pesto, Quinoa Salad, and Char-Broiled Snap Peas

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Peppery arugula and refreshing mint replace basil in this non-traditional pesto. It’s the perfect accompaniment to rich, flaky rainbow trout. You’ll be shocked by how delicious sugar snap peas are after a flash under the broiler—it’s a veggie revelation!

Tags:Dairy free
Allergens:Mustard/MoutardeTree Nut/NoixSeafood/Fruit de MerFish/Poisson

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ cup

White Quinoa

56 g

Baby Arugula

2 clove


7 g


2 tsp

Whole Grain Mustard


28 g

Almonds, sliced

(ContainsTree Nut/Noix)

340 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

113 g

Sugar Snap Peas, trimmed

Not included in your delivery







Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Calories0 kcal
Fat0 g
Saturated Fat0 g
Carbohydrate0 g
Sugar0 g
Dietary Fiber0 g
Protein0 g
Cholesterol0 mg
Sodium0 mg
Instructionsarrow up iconarrow up icon
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Cook the quinoa: Wash and dry all produce. Arrange an oven rack at the top of the oven. Preheat the broiler. In a small pot, bring 1 cup water (double for 4 people) to a boil with a large pinch of salt. Once boiling, add the quinoa, cover, reduce to a simmer, and cook for 12-15 minutes until tender. Drain and rinse under cold water.


Meanwhile, finely chop the mint leaves and half the arugula. Mince or grate the garlic. (TIP: If you have a food processor, you can use it to make the pesto in step 3. No need to chop - pulse all the ingredients together!)


Make the pesto: In a medium bowl, combine the mint, chopped arugula, and a very large drizzle of oil. Stir in the garlic. Season with salt and pepper.


Make the quinoa salad: When the quinoa is ready, toss it in a medium bowl with the almonds, remaining arugula leaves, mustard (DO: measure out), and a drizzle of oil. Season with salt and pepper.


Sear the trout: Season the trout with salt and pepper. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then trout, skin-side up. Cook until the underside of the fish is light golden, about 3-4 min. Flip fish over and continue cooking until a knife tip inserted in centre and held for 10 sec comes out warm, about 3 more minutes.


Broil the snap peas: Meanwhile, toss the snap peas on a baking sheet with a drizzle of oil and season with salt and pepper. Bake on the top rack of the oven under the broiler for 4-5 minutes, until slightly charred.


Plate: Toss the snap peas with half the pesto then serve the remaining pesto atop the trout. Serve the quinoa salad on the side and enjoy!