Pan-Seared Trout with Andean Quinoa Salad

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Fresh trout fillets pan-seared to golden perfection served alongside a vibrant quinoa salad featuring traditional Andean ingredients. This Latin American-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs trout fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) trout fillets
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup red quinoa
• 2 cups water
• 1 cup, halved cherry tomatoes
• 1 small, finely diced red onion
• 1/4 cup, chopped cilantro
• 2 tbsp lime juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup red quinoa under cold water until water runs clear. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool.
2. Step 2: Pat dry 4 trout fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Add trout fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden. Flip and cook another 3-4 minutes until cooked through. Remove from heat.
3. Step 3: In a large bowl, combine cooled quinoa, 1 cup halved cherry tomatoes, 1 small finely diced red onion, and 1/4 cup chopped cilantro. Whisk together 2 tbsp lime juice, 2 tbsp extra virgin olive oil, and 1/2 tsp salt, then pour over salad and toss gently to combine.
4. Step 4: Serve each trout fillet atop a generous scoop of the quinoa salad while warm.