Sheet Pan Lemon-Dill Trout & Asparagus
with Roasted Fingerling Potatoes
This elegant and flavorful meal is easy enough for a busy weeknight but always bound to impress. You’ll season steelhead trout with lemon and dill before roasting to tender perfection alongside fingerling potatoes and asparagus. A final squeeze of fresh lemon juice adds brightness to this hearty plate.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Asparagus
1 unit
Lemon
10 ounce
Steelhead Trout
(Contains: Fish)
12 ounce
Fingerling Potatoes
¼ ounce
Dill
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce.
Halve potatoes lengthwise.
Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
Meanwhile, trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill. Zest and quarter lemon.
Toss asparagus on one side of a second baking sheet with a drizzle of oil, salt, and pepper.
Pat trout* dry with paper towels. Place in a large bowl with a drizzle of oil, dill, lemon zest, juice from two lemon wedges, salt, and pepper (use a large drizzle of oil and juice from four lemon wedges for 4 servings). Rub to coat.
Place trout, skin sides down, on empty side of sheet. Top each fillet with 1 TBSP butter.
Roast on top rack until trout is opaque and cooked through and asparagus is browned and tender, 10-12 minutes.
Divide trout, potatoes, and asparagus between plates. Serve with remaining lemon wedges on the side.
