Steelhead Trout Recipe

Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the steelhead trout filet in the middle of the baking sheet. Season with the salt, pepper, pressed garlic cloves and olive oil, making sure to use spread the seasoning all over the fish using your hands or the back of a spoon.
Place the slices of lemon and orange overlapping to cover the top of the trout and set aside.
While the oven is preheating, cook the quinoa, prep the vegetables and make the Greek dressing.
When the quinoa is done cooking and the oven has preheated, cook the prepared steelhead trout for 12-18 minutes or until the trout is done to your desired doneness.
When the trout is done cooking, set aside to rest as you assemble the board/platter.
Use a large cutting board or sheet pan and line with parchment paper. Assemble the cooked quinoa, vegetables and dips around the edges of the board or sheet pan, leaving a spot in the middle for the cooked trout. Season the cucumber and tomatoes with a big pinch of salt. Then, gently place the trout in the middle, drizzle the Greek dressing over the entire platter and serve family style (reference the recipe photos for serving inspiration!)