NUTRITION

SERVINGS

INGREDIENTS

8 oz Rainbow trout fillet

1 tsp Extra virgin olive oil

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Lemon zest

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the trout fillets thoroughly dry with paper towels to ensure the skin gets maximum crispiness.

• 2

  Season both sides of the fish evenly with sea salt, black pepper, and garlic powder.

• 3

  Heat the extra virgin olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.

• 4

  Place the trout fillets in the pan skin-side down, pressing gently with a spatula for 10 seconds to prevent curling.

• 5

  Sear for 4 minutes without moving the fish until the skin is golden and releases easily from the pan.

• 6

  Carefully flip the fillets and cook for an additional 2 to 3 minutes until the flesh is opaque and flakes easily.

• 7

  While the fish finishes, add the asparagus spears to the edge of the pan, tossing for 3 minutes until vibrant and tender-crisp.

• 8

  Remove from heat and immediately sprinkle with fresh lemon zest, lemon juice, and chopped parsley before serving.