Butternut Squash and Trout Bake with Fresh Salsa
"This is something a friend of mine showed me. It's super easy, not to mention delicious. I try to eat according to the paleolithic diet and this fits wonderfully. The portions are quite large, so it can easily feed more than 2 or you can have some for lunch the next day. Feel free to change amounts according to taste, especially in regards to the onion, cilantro, lemon juice and olive oil."
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Pumpkin | not in our table | 0 |
| Rainbow Trout | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tomatoes, finely chopped
- 1/3 cup finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1 jalapeno pepper, finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 butternut squash, halved lengthwise and seeded
- 1 tablespoon olive oil
- 2 tablespoons finely chopped fresh dill, or to taste
- 2 (4 ounce) fillets rainbow trout
- 1 teaspoon olive oil, or as needed
- 2 tablespoons finely chopped fresh dill, or to taste