Pan-Seared Paprika Trout with Warm Lentil & Roasted Tomato Salad
This quick and gluten-free recipe features succulent trout fillets seasoned with paprika and air-fried to perfection, served alongside a hearty warm lentil and roasted tomato salad. Enjoy a healthy, flavorful dinner in just 25 minutes.
- 4 each (about 5 oz) trout fillets, skin-on
- 1 tsp smoked paprika
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups cherry tomatoes, halved
- 2 cups cooked green or brown lentils (drained and rinsed if canned)
- 0.25 cup fresh parsley, chopped
- 0.25 cup red onion, thinly sliced
- 1 each lemon (zest and juice)
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Instructions
Preheat the air-fryer to 400°F. Toss cherry tomatoes with 1 tablespoon olive oil, half the salt, and half the black pepper. Place in air-fryer basket and cook for 7 minutes until roasted and softened.
⏱️ 7 minutes 🌡️ 400°FWhile tomatoes roast, pat trout fillets dry. Rub both sides with remaining olive oil, smoked paprika, remaining salt, and pepper.
⏱️ 2 minutesWhen tomatoes finish, transfer to a mixing bowl. Add lentils, parsley, red onion, lemon zest, and juice. Toss gently and set aside.
⏱️ 1 minutePlace seasoned trout fillets skin-side down in the air-fryer basket. Cook at 400°F for 8 minutes, or until the fish is opaque and flakes easily with a fork.
⏱️ 8 minutes 🌡️ 400°FTo serve, divide the warm lentil and roasted tomato salad among plates and top each with a cooked trout fillet. Garnish with extra parsley if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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