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Roasted Rainbow Trout and Strawberry Salad

  • Prep15 mins
  • Cook20 mins
  • Total35 mins
  • Servings4
  • Ingredients17


Roasted Rainbow Trout and Strawberry Salad

The idea is pretty simple: start with adding a dressing to a jar and then layer on various ingredients such as crisp veggies, buttery fish, and greens. Bingo … salad in a jar that’s ready to go when you are, with not a limp green in sight. Perfect for weekday lunches and healthy quick dinners. Wild salmon or Arctic char are good stand-ins for rainbow trout.


Lentil love

When preparing lentils for a particular dish, consider adding extra to the pot of simmering water. Cooked lentils freeze well and can be used as an easy plant-based protein addition to future salads.


Roasted Rainbow Trout and Strawberry Salad

  • Prep15 mins
  • Cook20 mins
  • Total35 mins
  • Servings4
  • Ingredients17


  • 1 lb (450 g) rainbow trout fillets
  • 1 1/2 cups (350 mL) fresh or frozen (thawed) strawberries
  • 2 Tbsp (30 mL) balsamic vinegar
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • 2 tsp (10 mL) Dijon mustard
  • 1 tsp (5 mL) honey
  • 1 garlic clove, chopped
  • 1/4 tsp (1 mL) crushed red pepper flakes
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) black pepper
  • 1 cup (250 mL) thinly sliced radishes
  • 1 medium unpeeled English cucumber, chopped
  • 1 yellow or orange bell pepper, thinly sliced
  • 2 cups (500 mL) cooked green or black lentils
  • 1/2 cup (125 mL) sliced basil
  • 8 cups (2 L) baby spinach or other salad greens
  • 1/2 cup (125 mL) crumbled soft goat cheese


Per serving:

  • calories492
  • protein44g
  • fat20g
    • saturated fat7g
    • trans fat0g
  • carbohydrates34g
    • sugars9g
    • fibre13g
  • sodium462mg



Preheat oven to 300 F (150 C). Season trout with salt and pepper and place skin side down on parchment paper- or silicone sheet-lined baking sheet. Bake fish for 15 minutes, or until just barely cooked through in the thickest part of flesh. Let rest for 5 minutes, then break apart flesh into 2 in (5 cm) chunks. Alternatively, you can prepare the trout on an outdoor grill.


In blender container, place strawberries, balsamic vinegar, olive oil, mustard, honey, garlic, chili flakes, salt, and pepper; blend until smooth.


To serve immediately, among 4 salad bowls, divide radishes, cucumber, bell pepper, lentils, basil, baby spinach, trout, and goat cheese. Toss gently together and drizzle dressing overtop each.

Make ahead:

Divide strawberry dressing among 4 large-mouth 24 oz (3 cup) Mason-style jars. Layer in radishes, cucumber, bell pepper, trout, lentils, basil, baby spinach, and goat cheese, in that order. Seal shut with lids and chill for up to 3 days.


To serve, simply pour contents of jar into a bowl. If needed, scrape out any remaining dressing from bottom of jar.



Sweet and Sour Brussels Sprout Tempeh Stir-Fry

Sweet and Sour Brussels Sprout Tempeh Stir-Fry

This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.