Paleo Pan-Seared Trout with Almonds
Crispy-skinned trout with a golden almond pan sauce is the kind of weeknight dinner that feels far more impressive than the effort involved. The fish gets a proper sear in a hot cast iron or stainless skillet, building that deep, crackling skin that makes every bite satisfying from the first forkful. What makes this dish such a natural fit for grain-free, whole-food eating is that every single ingredient is clean and unprocessed — trout, raw almonds, garlic, olive oil, lemon, and fresh parsley, full stop. No flour dredge, no butter, no shortcuts that would compromise the approach. The almond pan sauce comes together in the same skillet right after the fish comes out, picking up all those toasty browned bits and finishing with a bright hit of lemon juice that cuts through the richness beautifully. It's the kind of technique-driven simplicity that rewards you with restaurant-quality results using nothing but real, recognizable ingredients. Serve it straight from the pan with a few lemon wedges and dinner is done.
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Learn more →Ingredients
4 servings
- 4 skin-on trout fillets (about 6 oz each)
- ½ tsp fine sea salt
- ¼ tsp black pepper, freshly ground
- 2 tbsp extra virgin olive oil, divided
For the almond pan sauce
- ½ cup raw sliced almonds
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- 1 tbsp fresh flat-leaf parsley, finely chopped
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the trout fillets thoroughly dry with paper towels, then season both sides with the salt and black pepper.
- 2
Heat 1 tbsp of the olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until the oil shimmers and a drop of water flicked in sizzles immediately.
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