Almond-Crusted Trout With Shaved Brussels Sprout Salad

Instructions:

1. Preheat oven to 400 degrees F.
2. Finely chop dill. Combine in a bowl with almond flour, panko and a pinch of salt and pepper. Transfer to a shallow dish. Crack eggs into a separate shallow dish and lightly whisk.
3. Pat trout dry and season with salt and pepper. Dip into the egg mixture, then coat in almond flour mixture.
4. Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Add trout and cook 4 minutes, then flip and transfer the pan to the oven. Cook 4 minutes more, until opaque and flaking easily with a fork.
5. Meanwhile, in a salad bowl, whisk together apple cider vinegar, mustard and remaining 2 tbsp olive oil. Season with salt and pepper to taste. Add brussels sprouts, arugula and cherry tomatoes. Toss to coat.
6. Enjoy trout garnished with extra dill and a squeeze of lemon, over the salad.