NUTRITION

SERVINGS

INGREDIENTS

7 oz Rainbow trout fillet

1.5 cup Asparagus spears

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Lemon juice

1 tsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Trim the woody ends off the asparagus and toss the spears with 0.5 tbsp of olive oil, 0.25 tsp salt, and 0.125 tsp pepper.

• 3

  Spread the asparagus in a single layer on the baking sheet and roast for 12 minutes until tender and slightly charred.

• 4

  While the vegetables roast, pat the trout fillets completely dry with a paper towel and season with garlic powder and the remaining salt and pepper.

• 5

  Heat the remaining 0.5 tbsp of olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

• 6

  Place the trout skin-side down in the pan and sear for 3-4 minutes without moving it to ensure the skin becomes perfectly crispy.

• 7

  Carefully flip the fillet and cook for another 1-2 minutes until the fish flakes easily with a fork.

• 8

  Plate the trout alongside the roasted asparagus, drizzling everything with fresh lemon juice and a sprinkle of chopped parsley.