Pan-Seared Steelhead Trout with Garlic-Infused Sautéed Spinach

Ingredients

Steelhead trout fillets

4 (6-ounce) fillets

Salt

to taste

Black pepper

to taste

Lemon juice

2 tablespoons, fresh

Fresh spinach

8 cups, washed and dried

Garlic

3 cloves, minced

Olive oil

3 tablespoons

Lemon wedges

for garnish

Instructions

1. Season the steelhead trout fillets generously with salt and black pepper on both sides.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering.
3. Carefully place the seasoned trout fillets skin-side down in the skillet and cook for 4-5 minutes without moving them, allowing a crispy skin to develop.
4. Gently flip the trout fillets and cook for an additional 3-4 minutes until the fish is opaque and flakes easily with a fork. Remove the fillets from the skillet and set aside on a warm plate.
5. In the same skillet, add the remaining tablespoon of olive oil. Toss in the minced garlic and sauté for about 1 minute, until fragrant but not browned.
6. Add the fresh spinach to the skillet and stir until wilted, about 2-3 minutes. Season with additional salt and pepper to taste.
7. Drizzle the sautéed spinach with lemon juice, giving it a refreshing zing.
8. Serve the pan-seared steelhead trout alongside the garlicky spinach, garnished with lemon wedges for an extra burst of flavor.