Baked Trout with Tangy Tomato and Lentil Salad

Instructions:

1. Step 1:

   Preheat oven with two racks to 375°F (190°C).
   

   COOK TIP

   COOK TIP:

   Try cooking the trout in an air fryer for a different texture.

2. Step 2:

   Thinly slice 1 lemon into rounds. Juice remaining 1 lemon.

3. Step 3:

   Line a baking pan with aluminum foil. Arrange trout on top, skin-side down, then season with a pinch of salt and pepper and drizzle with 2 tbsp olive oil. Arrange lemon slices and 1/4 cup dill on top. Bake on the lower rack 13 to 15 minutes, until fish is opaque.

4. Step 4:

   Combine lentils, arugula, raisins, tomatoes, capers, and remaining 1/4 cup dill in a large bowl.

5. Step 5:

   Add walnuts to a small baking pan and toast in the oven, above the trout, for 7 to 8 minutes, until fragrant. Watch carefully to prevent burning.

6. Step 6:

   In a small bowl, combine remaining 2 tbsp olive oil, lemon juice, cumin, honey, and mustard. Whisk to combine, and add salt and pepper to taste. Drizzle over salad and top with toasted walnuts.