10 ingredients | 25 minutes | 8 servings

Ingredients

170 grams Basil Leaves
1 Lemon (juiced)
2 Garlic (clove)
3 grams Sea Salt
80 grams Hemp Seeds
118 ml Extra Virgin Olive Oil
8 Rainbow Trout Fillet (about 5 oz. each)
780 grams Artichoke Hearts
134 grams Pitted Kalamata Olives
8 Tomato (large, quartered)

Directions

1. Preheat your oven to 450ºF (230ºC) and line a baking sheet with parchment.

2. Make the pesto by combining basil, lemon juice, garlic, sea salt, hemp seeds and olive oil together in a small food processor. Pulse until smooth.

3. Lay the rainbow trout on baking sheet and arrange the artichokes, olives and tomatoes on the baking dish around the fillets. Top each piece of trout with a generous spoonful of pesto.

4. Bake for 15 minutes or until fish is cooked through.

5. Divide onto plates and enjoy!

Hints & Tips

Serving Size - This recipes makes approximately 8 portions when divided equally. 

No Trout - Use salmon fillets instead.

More Carbs - Serve with rice or quinoa.