Pan Roasted Trout with Caper Salad


2 whole rainbow trout fillets (can substitute salmon or tilapia)
¼ tsp salt
Freshly ground black pepper
1/8 tsp garlic powder
2 tsp avocado oil
2 Tbsp minced red onion
2 c halved cherry tomatoes
¼ c kalamata olives, halved
1 tsp capers, chopped
¼ c chopped parsley


  1. Season skinless side of trout with salt, pepper, and garlic powder.
  2. Heat large frying pan over medium-high heat and add oil.
  3. When oil begins to simmer, place trout in the pan. Coat bottom of fish with oil.
  4. Reduce heat to medium and cook for 5 min, or until trout is browned on one side and opaque almost halfway through.
  5. Turn and cook 5 min until flesh is opaque. Remove from pan.
  6. Return pan to heat set to medium-low, add onion, and cook until transcluent, about 1 min.
  7. Add tomatoes, olives, and capers.
  8. Saute until tomatoes have softened a bit, about 2 min.
  9. Stir in parsley and remove from heat.
  10. Spoon tomato topping and serve immediately.