Pan-Seared Salmon Trout

Name: Pan-Seared Salmon Trout
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Salmon trout (4 fillets) 1.8 lbs; Cherry tomatoes 2 cups; Taggiasca olives pitted 0.4 cup; Dry white wine &frac13; cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Fennel 0.9 lb; Oranges 1.1 lbs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Lamb's lettuce 4 cups; Parsley to taste

it es fr de br

Difficulty: Easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Lulù Gargari

Pan-seared salmon trout is one of those dishes that's a must-have on many Italian Mediterranean tables. Seriously good. It's all about simplicity and those vibrant colors. With pan-seared trout, you get these moist and tender fillets ready in under 30 minutes. Perfect for busy nights when you need something fresh. And look, in southern Italy, they love tossing in cherry tomatoes and olives. It just screams Mediterranean—sweet tomatoes, briny olives, and a hint of fresh herbs. Honestly, it's amazing how this quick meal can feel so fancy with just a splash of lemon or a sprinkle of parsley. That crispy skin? Super, super satisfying.

And the sauce? Perfect for dipping some rustic bread on the side. In places like Sicily and Campania, they like to switch things up with pan-seared salmon trout. Some folks go heavy on the olives, others add capers, and fennel might be tossed in there for a subtle, sweet flavor. This pan-fried trout is more than just tasty—it's genuinely a healthy fish recipe that even picky kids might like. Pretty much a win.

The presentation is just beautiful, especially with a fennel and orange salad on the side. Tangy and fresh. Plenty of ways to change up this easy trout recipe. Like, try it with lemon and herbs for a lighter taste or swap out the veggies. Thing is, you still get that dependable, golden finish from the hot pan. A meal that makes weeknight dinners way, way better.

It's the kind of dish that keeps popping up because it's quick, nutritious, and almost foolproof. Whether you're a seasoned cook or just starting out, pan-seared salmon trout is sure to become a favorite in your meal lineup. A slice of Italian culinary delight right in your kitchen. For real.

INGREDIENTS

Salmon trout 1.8 lbs (800 g) - (4 fillets)

Cherry tomatoes 2 cups (300 g)

Taggiasca olives 0.4 cup (80 g) - pitted

Dry white wine ⅓ cup (80 g)

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For the Fennel and Orange Salad: Fennel 0.9 lb (400 g); Oranges 1.1 lbs (500 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For Plating: Lamb's lettuce 4 cups (80 g); Parsley to taste

Preparation

How to prepare Pan-Seared Salmon Trout

To prepare the pan-seared salmon trout, start with the cherry tomatoes: cut them in half 1 and place them in a bowl along with Taggiasca olives 2. Season with salt, oil, and a garlic clove 3, mix and set aside for the moment.

Heat a drizzle of oil in a large non-stick pan and lay the trout fillets skin-side down 4. Cook over medium heat for 2-3 minutes, then slightly increase the heat and deglaze with white wine 5. Once the alcohol has completely evaporated, add the cherry tomatoes and olives mix 6.

Cover with a lid 7 and continue cooking for another 5-7 minutes without turning the fillets. Meanwhile, prepare the fennel and orange salad: thinly slice the fennel 8, then peel the oranges and section them by cutting between the pulp and the white membrane with a sharp knife 9.

Combine the fennel and oranges in a bowl 10, then season with salt, pepper, and oil 11. Mix gently 12.

At this point, the trout will be cooked, so adjust the seasoning with salt 13 and pepper. Turn off the heat and let it rest for a minute before plating 14. Distribute the lamb's lettuce at the base of the plate 15.

Place a trout fillet on top with its cherry tomato and olive sauce 16, then add the fennel and orange salad to the side 17. Finally, garnish with chopped parsley. Your pan-seared salmon trout is ready to be served 18!

Storage

The pan-seared salmon trout can be stored in the refrigerator for a maximum of one day in an airtight container.

Advice

If you wish, you can also add capers to the cherry tomatoes and olives mix for an extra kick of flavor!

To How to Clean Salmon Trout, you can consult the relevant section on our website.

For the translation of some texts, artificial intelligence tools may have been used.