Sea Trout & Buckwheat Salad with Watercress & Asparagus Recipe

Season the sea trout fillets with salt and pepper.

In a medium saucepan, bring 2 cups of water to a boil. Add the buckwheat, reduce heat, cover, and simmer for 10 minutes or until tender. Drain any excess water.

Meanwhile, heat a drizzle of olive oil in a skillet over medium-high heat. Add the asparagus and cook for 5 minutes or until tender-crisp. Remove from the skillet and set aside.

In the same skillet, add another drizzle of olive oil and cook the sea trout fillets for 2-3 minutes per side or until cooked through.

In a large serving bowl, combine the cooked buckwheat, watercress, cooked asparagus, and sliced almonds.

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey. Season with salt and pepper.

Drizzle the dressing over the salad and toss to combine.

Serve the sea trout fillets on top of the salad.

Enjoy!