Almond Crusted Trout with Chermoula and Cucumber Olive Salad - This naturally gluten free meal can be brought together in 40 minutes. Delicious and complete meal that is paleo and whole30.
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5 from 10 votes

Paleo Almond-Crusted Trout with Chermoula and Cucumber-Olive Salad

A perfectly crunchy crust gives way to tender trout paired with delicious Cucumber Olive Salad makes a healthy 30 minute meal.
Course Main Course
Cuisine Dairy Free, GAPS, Low Carb, Paleo, Primal, Quick & Easy, Whole 30
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 servings
Calories 618kcal
Author Chef Justine @ Sun Basket


Cucumber-Olive Salad

  • 1 Persian cucumber
  • 3 tablespoons Kalamata olives
  • 3 tablespoons Castelvetrano olives
  • 1 medium lemon
  • 2 tablespoons extra virgin olive oil
  • salt & pepper to taste


  • 2 6 oz. trout fillets
  • 1/4 cup almond meal
  • 1 egg
  • 1/2 cup slivered almonds
  • 2 tablespoons avocado oil for frying
  • Sun Basket chermoula (fresh parsley, cilantro, olive oil, fresh garlic, coriander, cumin, salt) optional (see note)
  • 1 tablespoon extra virgin olive oil
  • salt & pepper to taste


Cucumber & Olive Salad

  • Trim the ends from the cucumber; peel the cucumber, if desired. Cut the cucumber in half lengthwise, then on the diagonal into 1/4 inch thick slices. 
  • Coarsely chop the Kalamata olives and Castelvetrano olives. 
  • Zest and juice the lemon, keeping the zest and juice separate. Set aside the juice for the chermoula. 
  • In a medium bowl, stir together the cucumber, olives, lemon zest and 2 teaspoons of extra virgin olive oil. Season to taste with salt. 

Almond- Crusted Trout

  • Pat the trout dry with a paper towel; season with salt and pepper.
  • In a shallow bowl or plate, spread the almond meal in an even layer; season with salt and pepper. 
  • Crack the egg into another shallow bowl; season with salt and pepper and whisk until just blended.
  • In another shallow bowl or plate, spread this slivered almonds in an even layer. 
  • Dredge the trout in the almond meal, turning to coat; shake off any excess. Dip the trout into the egg; allowing the excess to drip off, then gently press both sides into the slivered almonds to help them adhere.
  • In a large frying pan over medium heat, warm 2 tablespoons avocado oil until hot but not smoking. Add the trout and cook until golden brown and cooked through, 4-5 minutes per side, depending on thickness. Watch carefully so the coating doesn't burn. Reduce heat if necessary.


  • In a small bowl, stir together the chermoula (fresh parsley, cilantro, olive oil, fresh garlic, coriander, cumin, salt), reserved lemon juice and 1 tablespoon of extra virgin olive oil. Season to taste with salt. 

Assembling the Meal

  • Transfer the trout and cucumber-olive salad to individual plates. Drizzle the trout with the chermoula and serve.


| Nutrition Information Disclaimer |
*Chermoula: if you don't have any on hand, feel free to use pesto. 


Calories: 618kcal | Carbohydrates: 11g | Protein: 12g | Fat: 61g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 406mg | Potassium: 261mg | Fiber: 5g | Sugar: 2g | Vitamin A: 245IU | Vitamin C: 5.5mg | Calcium: 126mg | Iron: 1.9mg