Main Course · Serves 2
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.
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, and 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.
Trout is fully cooked when internal temperature reaches 145°.
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