- Bunch of Kale
- Fontina cheese
- Egg noodles
- Smoked paprika
- Onion powder
- Cayenne pepper
1 Gather ingredients and wash the produce. Take the trout out of the fridge so that it can reach room temperature.
2 Peel onion and cut into wedges, put aside.
3 Snap or cut off the woody ends of the asparagus and then cut into 1" pieces.
4 Cut potatoes in half lengthwise. If you're using larger potatoes, cut into 1/2" cubes.
5 Heat a small pot of salted water to boil. Place potatoes in the water for 8-10 minutes or until easily pierced with a fork.
6 While the potato cooks, heat a medium sized skillet on medium-high with oil. Once heated place the asparagus and onion in the pan. Sauté until slightly softened 6-8 minutes. Add salt and pepper
7 When the potato is done cooking, strain and set aside.
8 Place trout fillets on a plate, flake apart using two forks so that you have bite sized pieces.
9 Place potatoes and asparagus mixture in a large bowl with the spinach - toss to coat all ingredients. Top with the flaked trout.