NUTRITION

SERVINGS

INGREDIENTS

7 oz rainbow trout fillet

1 tsp extra virgin olive oil

1 tbsp plain Greek yogurt

1 tsp Dijon mustard

1 tbsp fresh lemon juice

1 tbsp fresh dill

1.5 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Pat the rainbow trout fillets dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.

• 2

  In a small bowl, whisk together the Greek yogurt, Dijon mustard, fresh lemon juice, and chopped fresh dill to create the sauce.

• 3

  Place the asparagus spears in a steamer basket over boiling water and steam for 4-5 minutes until tender-crisp and bright green.

• 4

  Heat the extra virgin olive oil in a non-stick skillet over medium-high heat.

• 5

  Place the trout fillets in the pan, skin-side down, and sear for 3-4 minutes until the skin is golden and crisp.

• 6

  Carefully flip the fillets and cook for an additional 1-2 minutes until the fish is opaque and flakes easily with a fork.

• 7

  Plate the trout alongside the steamed asparagus and drizzle the lemon-dill sauce over the fish before serving.