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Ep. 8 | May 2026
Brain Food: Trout & Warm Lentil & Spinach Salad
Quality Whole Person Care®
Overview
This month’s Wesley on Wellness Cooking Show is all about how food can lift your mood and strengthen your connections. Our host, Angela Gula, walks you through a simple, brain‑boosting meal featuring rainbow trout with a hearty lentil and spinach salad. The food we eat affects how we think, feel, and function, and cooking can become a comforting little ritual that supports all of that.
Ingredients
Trout
- 2 trout fillets
- 1-2 tsp. olive oil
- 1 tsp. parsley or dill
- ½ tsp dried oregano or thyme
- 1 garlic clove, minced
- 1 lemon, half sliced and half juiced
- Salt & pepper to taste
Warm Lentil & Spinach Salad
- 1 cup cooked green or brown lentils
- ½ small red onion, thinly sliced
- 1 tsp apple cider vinegar or lemon juice
- 1 TBSP olive oil
- 2 cups baby spinach
- 1 small carrot, grated
Instructions
- Preheat oven to 375°F
- Place trout filets in an oven-safe dish and drizzle with olive oil
- Tip: Use an aluminum pan for easy cleanup!
- Season the trout with the herbs, garlic, salt, and pepper
- Pour the lemon juice over the trout and top with the lemon slices
- Bake for 12 to 15 minutes, until the fish flakes easily with a fork
- While the trout is baking, heat olive oil in a pan and add the sliced red onions
- Let the red onions soften for about 2 minutes, then add the cooked lentils
- After a few minutes, stir in the grated carrot
- Toss in the fresh spinach just until it wilts
- Finish the salad with a splash of apple cider vinegar or lemon juice
- Serve and enjoy!