Careme

Ingredients

• Fresh Steelhead Trout Fillet 1 lb $11.99
• Green Asparagus 1 lb, trimmed $3.49
• Yukon Gold Potatoes 1 lb, cut into 1-inch pieces $1.29
• Fresh Organic Lemon - Each 1 lemon, zested and juiced $1.29
• Parsley 2 tablespoons chopped $1.29
• Garlic 2 cloves, minced $0.69
• Pantry olive oil 3 tablespoons
• Pantry Dijon mustard 1 teaspoon
• Pantry salt To taste
• Pantry black pepper To taste

Instructions

1. Heat the oven to 425°F. Cut 1 pound Yukon Gold potatoes into 1-inch pieces. Trim the woody ends from 1 pound asparagus. Zest and juice 1 lemon. Chop enough parsley to make 2 tablespoons and mince 2 garlic cloves.
2. On a sheet pan, toss the 1 pound cut Yukon Gold potatoes with 1 1/2 tablespoons olive oil, half of the minced garlic, salt, and black pepper. Spread the potatoes out so they have space to brown. Roast for 20 minutes.
3. While the potatoes roast, pat dry the 1 pound steelhead trout fillet. In a small bowl, mix 1 1/2 tablespoons olive oil, the remaining minced garlic, the lemon zest, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, salt, black pepper, and 1 tablespoon chopped parsley.
4. After the potatoes have roasted 20 minutes, remove the pan from the oven. Push the potatoes to one side and add the 1 pound trimmed asparagus to the open side of the pan. Toss the asparagus on the pan with a little salt, pepper, and any remaining lemon juice.
5. Lay the 1 pound steelhead trout fillet in the center or on a second small sheet pan if needed for space. Brush the trout all over with the lemon-garlic-parsley mixture. Return the pan to the oven and roast for 10 to 12 minutes, until the trout flakes easily and the asparagus is tender-crisp.
6. Rest the trout for 2 minutes. Taste the potatoes and asparagus and add a final pinch of salt or squeeze of lemon if needed.
7. Plate by spooning the roasted potatoes onto each plate first, then leaning the asparagus alongside for height and color. Set a generous piece of steelhead trout on top or beside the potatoes. Scatter the remaining 1 tablespoon chopped parsley over the fish and vegetables for a clean, bright finish.