Pan Seared Trout with Sautéed Kale and Sun Dried Tomatoes

YSM Recipe- Pan Seared Trout with Sautéed Kale and Sun Dried TomatoesHave you ever seen a recipe and thought, “That looks good. I think I’ll try making it”? But when you look at the instructions, you realize you need a whole day and a culinary degree to prepare it. Well, I have good news: this is not one of those recipes. As a mom of a 3-year-old and a newborn, ‘simple’ is one of my favorite words right now. (‘Sleep’ is another favorite, but that’s a subject for an entirely different blog.) I never paid much attention to fish growing up, but the more I learn about its health benefits, the more it piques my interest. Including fish on your plate could do wonders for your body, according to studies. We’re talking improvements in eyesight, heart and brain function. For example, trout is a lean protein that contains EPA and DHA, which are omega-3s that are stored in the fatty portion of the fish. They can play a vital role in eye health.

According to an article in Yahoo Health, most Americans don’t eat enough fish. How about we change that so we can reap some of the benefits of this food? The first step is to add trout to your grocery list along with sundried tomatoes and kale. The sautéed kale and tomatoes complement each other nicely, while the addition of the sliced almonds adds a little crunch. This recipe is proof that healthy does not have to equal boring– or tedious.



  • 2 trout filets
  • 1 1/2 cups kale, stems removed
  • 1/4 cup sliced almonds
  • 6 sundried tomato halves
  • Extra virgin olive oil
  • Sea salt
  • Pepper


  1. Heat a little olive oil in a cast iron skillet. Sprinkle sea salt and pepper on each side of the trout and place in pan.
  2. Cook both sides on medium high heat for a few minutes until fish flakes easily. Remove trout from heat and set aside, keeping it warm.
  3. Heat olive oil in a new pan and add kale, almonds and sun dried tomatoes. Cook until kale is tender and almonds are golden.
  4. Serve immediately with trout.