Honey Dijon Dill Trout

• In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic, and a couple big pinches of salt and pepper until thoroughly coated. • Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. • Roast on top rack for 15 minutes (you’ll add the asparagus then).

• Once potatoes have roasted 15 minutes, remove sheet from oven. Carefully add asparagus to empty side; toss with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; add asparagus to a second baking sheet and roast on middle rack.) • Return sheet to oven until asparagus is slightly softened and potatoes are browned and tender, 10-12 minutes more.

• While asparagus and potatoes roast, pat trout* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium heat. Add trout to pan skin sides down. Cook until skin is crispy, 5-6 minutes. • Flip trout; continue cooking until opaque and cooked through, 4-6 minutes more. Turn off heat; transfer to a plate and wipe out pan.

• Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. • Stir in mustard, stock concentrate, honey, and ¼ cup water (1⁄3 cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in sour cream, half the chopped dill, juice from one lemon wedge, and 1 TBSP butter until everything is incorporated. (For 4, all the chopped dill, juice from two lemon wedges, and 2 TBSP butter.) Season with salt and pepper.