NUTRITION

SERVINGS

INGREDIENTS

8 oz Trout fillet

1 tbsp Avocado oil

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Garlic powder

1 medium Lemon

1 cup Asparagus spears

1 tbsp Fresh parsley

PREPARATION

• 1

  Pat the trout fillet dry with paper towels to ensure a crispy skin during searing.

• 2

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

• 3

  Heat avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.

• 4

  Place the trout skin-side down in the hot pan and sear for 4 minutes without moving it.

• 5

  Carefully flip the fillet and add the asparagus spears to the pan, cooking for an additional 3-4 minutes.

• 6

  Zest the lemon over the fish and squeeze the juice from half the lemon into the pan to deglaze.

• 7

  Remove from heat and serve immediately with fresh parsley and the remaining lemon wedges.