NUTRITION

SERVINGS

INGREDIENTS

7 oz Steelhead trout fillet

1 tsp Avocado oil

0.25 cup Non-fat Greek yogurt

1 tsp Fresh dill

1 tsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

1 clove Garlic

PREPARATION

• 1

  Pat the steelhead trout fillet dry with paper towels and season both sides with sea salt and black pepper.

• 2

  In a small bowl, whisk together the Greek yogurt, fresh dill, lemon juice, and lemon zest until smooth to create the sauce.

• 3

  Heat the avocado oil in a medium non-stick skillet over medium-high heat.

• 4

  Place the trout fillet in the skillet, skin-side down, and sear for 4 to 5 minutes until the skin is golden and crispy.

• 5

  Carefully flip the fillet and cook for an additional 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

• 6

  While the fish cooks, steam the asparagus and minced garlic in a steamer basket for 3 to 5 minutes until crisp-tender.

• 7

  Plate the steamed asparagus, top with the seared steelhead, and drizzle the lemon-dill sauce over the fish before serving.