Crispy Skinned Lemon Herb Rainbow Trout with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skinned Lemon Herb Rainbow Trout with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Skinned Lemon Herb Rainbow Trout with Roasted Asparagus

Experience a delightful blend of crisp, golden-skinned rainbow trout elevated by zesty lemon and fresh herbs, paired with tender roasted asparagus. This dish brings vibrant flavors and a satisfying crunch, perfect for a light yet nourishing meal any time of day.

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NUTRITION

354kcal
Protein
37.2g
Fat
23.5g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Rainbow Trout Fillet (170g)

8 Asparagus Spears (134g)

2 tsp Olive Oil (for trout)

1 tsp Olive Oil (for asparagus)

1/4 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the trout fillet dry with a paper towel to ensure a crispy skin.

  • 3

    Season the trout on both sides with salt and pepper. Drizzle 2 teaspoons of olive oil over the fish.

  • 4

    Sprinkle fresh rosemary and thyme over the trout, and zest a little lemon over the fillet. Squeeze a bit of lemon juice on top.

  • 5

    Place the trout skin-side down on a lightly oiled, hot skillet over medium-high heat. Cook for 3-4 minutes until the skin becomes crispy.

  • 6

    While the trout is cooking, toss the asparagus with 1 teaspoon olive oil, salt, and pepper. Arrange asparagus on a baking sheet in a single layer.

  • 7

    Transfer the asparagus to the preheated oven and roast for about 10 minutes until tender and slightly charred.

  • 8

    After crisping the trout skin, carefully flip the fillet and cook for another 2-3 minutes or until the fish is just cooked through.

  • 9

    Plate the trout alongside the roasted asparagus, and garnish with an extra squeeze of lemon juice if desired.

Crispy Skinned Lemon Herb Rainbow Trout with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Skinned Lemon Herb Rainbow Trout with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Crispy Skinned Lemon Herb Rainbow Trout with Roasted Asparagus

Experience a delightful blend of crisp, golden-skinned rainbow trout elevated by zesty lemon and fresh herbs, paired with tender roasted asparagus. This dish brings vibrant flavors and a satisfying crunch, perfect for a light yet nourishing meal any time of day.

NUTRITION

354kcal
Protein
37.2g
Fat
23.5g
Carbs
7.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Rainbow Trout Fillet (170g)

8 Asparagus Spears (134g)

2 tsp Olive Oil (for trout)

1 tsp Olive Oil (for asparagus)

1/4 Lemon

2 sprigs Fresh Rosemary

2 sprigs Fresh Thyme

Salt and Black Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Pat the trout fillet dry with a paper towel to ensure a crispy skin.

  • 3

    Season the trout on both sides with salt and pepper. Drizzle 2 teaspoons of olive oil over the fish.

  • 4

    Sprinkle fresh rosemary and thyme over the trout, and zest a little lemon over the fillet. Squeeze a bit of lemon juice on top.

  • 5

    Place the trout skin-side down on a lightly oiled, hot skillet over medium-high heat. Cook for 3-4 minutes until the skin becomes crispy.

  • 6

    While the trout is cooking, toss the asparagus with 1 teaspoon olive oil, salt, and pepper. Arrange asparagus on a baking sheet in a single layer.

  • 7

    Transfer the asparagus to the preheated oven and roast for about 10 minutes until tender and slightly charred.

  • 8

    After crisping the trout skin, carefully flip the fillet and cook for another 2-3 minutes or until the fish is just cooked through.

  • 9

    Plate the trout alongside the roasted asparagus, and garnish with an extra squeeze of lemon juice if desired.