Trout in parchment with zucchini-almond salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Great for Entertaining

Trout in parchment with zucchini-almond salad

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 530 Calories/Serving

30 – 40 Minutes

Cooking in parchment seals in moisture and flavor, creating a sophisticated yet easy paleo and gluten-free main-course paired with a zucchini-almond salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 lemon
  • ⅓ cup cherry tomatoes
  • 1 or 2 caper berries
  • 2 sheets parchment paper
  • 2 trout fillets (about 6 ounces each)
  • 1 or 2 shallots
  • 1 zucchini
  • 3 tablespoons roasted almonds
  • 3 or 4 sprigs fresh flat-leaf parsley
  • ¼ teaspoon Aleppo chile flakes (optional)

Chef's Tip

For a more elegant presentation, in Step 4, instead of thinly slicing the zucchini into rounds, you can use a peeler to cut the zucchini into ribbons.

Make It Leaner

Drizzle each fillet with just 1 teaspoon oil in Step 2 to shave off 40 calories and 4.5 grams of fat per serving. Cut an additional 40 calories and 3 grams of fat per serving by stirring only half the almonds into the salad. Save the remaining almonds for another use such as a topping for yogurt or oatmeal, or on a salad in place of croutons for a healthier crunch.

Nutrition per serving

Protein: 41g (82% DV), Fiber: 5g (20% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 6g, Saturated Fat: 4.5g (23% DV), Cholesterol: 95mg (32% DV), Sodium: 510mg (21% DV), Carbohydrates: 16g (5% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts


2-serving instructions (4-serving modifications in red)

Wash produce before use


Prep the ingredients for the trout

Heat the oven to 400°F.
  • Cut the lemon in half lengthwise and thinly slice one half crosswise; save the other half for another use.
  • Cut the cherry tomatoes in half.
  • Remove the stems from the caper berries; cut the caper berries lengthwise into quarters or coarsely chop.


Assemble the parchment packets

Lay the parchment paper sheets side by side. Place 1 trout fillet on each sheet and season with salt and pepper. Top the fillets with the lemon slices, tomatoes, and caper berries, dividing evenly; drizzle each with 2 to 3 teaspoons oil.
Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.


Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the trout is tender when pierced with a skewer or sharp knife, 8 to 10 minutes.
While the trout bakes, prepare the zucchini-almond salad.


Make the zucchini-almond salad

  • Peel and thinly slice enough shallots to measure ¼ cup.
  • Trim the ends from the zucchini; very thinly slice the zucchini crosswise into rounds.
  • If desired, coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, combine the shallots, zucchini, almonds, 2 to 3 teaspoons oil, half the parsley, and as much Aleppo chile as you like and toss to coat. Season to taste with salt and pepper.



Open the trout packets, being careful of any venting steam, and garnish with the remaining parsley. Transfer to individual plates and serve with the zucchini-almond salad.

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