In a bowl, combine buttermilk, maple syrup and half the olive oil. Season. Set dressing aside.

In another bowl, combine Brussels sprouts, zucchini and apple. Add dressing, season with salt and pepper, and toss to combine.

In a non-stick skillet set over medium heat, heat remaining oil and cook garlic slices for 1–2 minutes or until golden. Drain and set aside on a plate lined with paper towel.

In the same skillet, cook trout fillet flesh side down for 2–3 minutes.

Turn over carefully and cook for another 5–7 minutes.

Transfer to a plate.

Drizzle with olive oil from the pan. Top with garlic chips and serve with the creamy salad.