NUTRITION

SERVINGS

INGREDIENTS

6 oz Steelhead Trout fillet

120g Sweet Potato, cubed

100g Asparagus spears, trimmed

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Fresh rosemary and thyme to taste

Sea salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the cubed sweet potato in a pot of boiling water and cook for 10-12 minutes until fork-tender.

• 3

  While potatoes boil, place the trout fillet and trimmed asparagus on the prepared baking sheet.

• 4

  Whisk together half of the olive oil, lemon juice, minced garlic, and chopped fresh herbs.

• 5

  Brush the herb mixture over the trout and asparagus, then season lightly with sea salt and pepper.

• 6

  Roast in the oven for 12-15 minutes until the trout flakes easily with a fork and the asparagus is tender.

• 7

  Drain the sweet potatoes and mash them thoroughly with the remaining half teaspoon of olive oil and a splash of water if needed for creaminess.

• 8

  Plate the herb-roasted trout and charred asparagus alongside the sweet potato mash and serve warm.