This smoky trout bowl is packed with flavours and textures and comes together quick. The trout is cooked with a smoky spice rub and then served in a bowl with quinoa, crunchy edamame beans, creamy avo and vinegary pickles. It’s finished off with a zingy gremolata sauce that adds a burst of freshness. 

You can use salmon instead of trout and the gremolata is something you can double up and save the rest for later (it’ll last up to 5 days in the fridge).  


A Spring-Green Smoky Trout Bowl

A simple trout bowl made with smoky spiced trout, quinoa, edamame, avo, pickles and a zingy gremolata sauce.
Course: Mains
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Refined Sugar Free, Wheat Free
Servings: 1 serving


For the Smoky Spiced Trout

  • 1 fillet fresh trout skin on
  • olive oil
  • ½ teaspoon smoky paprika
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried thyme
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

For the Bowl

  • ½ cup cooked quinoa
  • ½ cup edamame beans
  • ½ avocado sliced
  • pickles chopped up


  • 2 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoon fresh parsley
  • 1 teaspoon capers rinsed, drained and chopped
  • salt and pepper to taste


  • Preheat the oven to 200ºc.
  • Combine the smoky paprika, salt, black pepper, cumin and dried thyme in a small bowl. Set aside.
  • Place the trout skin side down on a baking pan. Drizzle it with olive oil. Sprinkle the spice mix over and rub it in. Bake for 15-18 minutes or until the fish easily flakes and is light pink in the centre. Remove and set aside.
  • While the trout is cooking, make the gremolata. Add all the ingredients in a bowl and mix well to combine. Set aside. 
  • When the trout is cooked, use a fork to break it into pieces. 
  • Add quinoa to a bowl along with the trout pieces, edamame beans, avo and pickles. Pour the gremolata sauce over and enjoy!


Spring-Green Smoky Trout Bowl

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