Sheet Pan Lemon-Dill Trout & Asparagus
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Sheet Pan Lemon-Dill Trout & Asparagus

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.

Tags:
Carb Smart
Easy Prep
New
Allergens:
Fish
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes
DifficultyMedium

Ingredients

serving amount

12 ounce

Fingerling Potatoes

6 ounce

Asparagus

¼ ounce

Dill

1 unit

Lemon

10 ounce

Steelhead Trout

(Contains Fish)

Not included in your delivery

Salt

Pepper

Cooking Oil

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories690 kcal
Fat48 g
Saturated Fat16 g
Carbohydrate38 g
Sugar4 g
Dietary Fiber7 g
Protein31 g
Cholesterol110 mg
Sodium80 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Zester
8x8" Baking Dish
Paper Towel
Large Bowl

Instructions

Roast Potatoes
1

• 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.

Prep
2

• Meanwhile, trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill. Zest and quarter lemon.

Roast Trout & Asparagus
3

• 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.

Serve
4

• 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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