NUTRITION

SERVINGS

INGREDIENTS

8 oz trout fillet

1.5 cups asparagus spears

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

0.5 whole lemon

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place the spears on the baking sheet.

• 3

  Drizzle the asparagus with 0.5 tbsp of olive oil and season with 0.25 tsp salt and 0.125 tsp pepper, tossing to coat evenly.

• 4

  Roast the asparagus in the oven for 12-15 minutes until tender and slightly charred.

• 5

  While the vegetables roast, pat the trout fillet completely dry with paper towels to ensure a crispy sear.

• 6

  Season both sides of the trout with garlic powder and the remaining salt and pepper.

• 7

  Heat the remaining 0.5 tbsp of olive oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.

• 8

  Place the trout in the pan skin-side down and press gently with a spatula; sear for 4-5 minutes until the skin is golden and crispy.

• 9

  Carefully flip the fillet and cook for another 2-3 minutes until the flesh is opaque and flakes easily with a fork.

• 10

  Serve the trout immediately alongside the roasted asparagus with a fresh squeeze of lemon over everything.