Directions:
- In a blender, whirl parsley, olive oil, 2 tbsp. lemon juice, zest, and 1/4 tsp. salt.
- In separate bowls, gently toss potatoes and squash with some dressing, and tomato wedges with 1 tsp. lemon juice, adding salt and freshly ground black pepper to taste.
- On 4 plates, evenly divide veggies and trout. Add more dressing to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1620.3 Kcal (6784 kJ) | ||
| Calories from fat | 1030.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 114.47g | 176% | |
|---|---|---|---|
| Cholesterol | 131.47mg | 44% | |
| Sodium | 832.59mg | 35% | |
| Potassium | 4751.47mg | 101% | |
| Total Carbs | 95.11g | 32% | |
| Sugars | 13.99g | 56% | |
| Dietary Fiber | 13.83g | 55% | |
| Protein | 64.83g | 130% | |
| Vitamin C | 255.5mg | 426% | |
| Iron | 283.6mg | 1576% | |
| Calcium | 347.3mg | 35% | |
| Amount Per 100 g | |||
| Calories | 99.91 Kcal (418 kJ) | ||
| Calories from fat | 63.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.06g | 176% | |
|---|---|---|---|
| Cholesterol | 8.11mg | 44% | |
| Sodium | 51.34mg | 35% | |
| Potassium | 292.99mg | 101% | |
| Total Carbs | 5.86g | 32% | |
| Sugars | 0.86g | 56% | |
| Dietary Fiber | 0.85g | 55% | |
| Protein | 4g | 130% | |
| Vitamin C | 15.8mg | 426% | |
| Iron | 17.5mg | 1576% | |
| Calcium | 21.4mg | 35% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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