• 140g Trout Trout, baked
• 40g spinach Spinach, raw
• 60g bean sprouts Bean Sprouts
• 60g asparagus Asparagus
• 15g almonds Almonds
• 8g olive oil Olive Oil
• 15g lemon juice Lemon Juice

1. 1

   Bake the trout fillet at 200°C for 12 minutes until just cooked.

2. 2

   Whisk together the lemon & olive oil dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the spinach leaves, beansprouts and asparagus with half the dressing.

4. 4

   Top with the trout and toasted almond, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.