This is a fast, healthy meal full of calcium, phosphorous, iron, magnesium, vitamin K, vitamin B12, omega 3 fatty acids, niacin and protein. This is quick to make and low in carbs, so it's a great one to have after a long day, when you might be eating a little later than normal.
2 rainbow trout fillets
4 cups baby bok choy (halved)
2 tbsp avocado oil (or olive oil)
1/4 tsp sea salt
1/2 tsp sesame seeds
Preheat oven to 210 C. Line a baking tray with foil.
Add the trout and bok choy to your baking tray and gently coat in oil. Season with salt and sesame seeds.
Cook for 10 minutes in the oven, or until the trout is cooked through.
Divide onto plates and enjoy!
No trout: Use salmon instead.
Leftovers: Refrigerate in an airtight container and use for lunch they next day with a squeeze of lemon.