Name: Lemon-Herb Roasted Steelhead Fillet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 oz Steelhead trout fillet; 1 cup Asparagus spears; 0.25 cup Cooked quinoa; 1 tsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.5 tsp Lemon zest; 1 tsp Fresh dill; 1 tsp Fresh parsley; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Roasted Steelhead Fillet

Oven-roasted steelhead trout seasoned with zesty lemon and fresh herbs, served alongside crisp asparagus and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

40.6g

Fat

22.1g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Steelhead trout fillet

1 cup Asparagus spears

0.25 cup Cooked quinoa

1 tsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tsp Fresh dill

1 tsp Fresh parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.
2
Pat the steelhead trout fillet dry with a paper towel and place it on one side of the prepared baking sheet.
3
Arrange the trimmed asparagus spears on the other side of the sheet in a single layer.
4
Drizzle the extra virgin olive oil over both the fish and the asparagus, then season everything with garlic powder, sea salt, and black pepper.
5
Finely chop the fresh dill and parsley, then press the herbs and lemon zest onto the top of the trout fillet.
6
Roast for 12-15 minutes until the steelhead is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
7
Plate the roasted fillet and asparagus over the pre-cooked quinoa and finish with a bright squeeze of fresh lemon juice.