Careme

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 1 pound $13.99
• Green Asparagus 1 pound, trimmed $1.99
• Kroger® Whole Baby Bella Mushrooms 8 ounces, halved or sliced $3.69
• Shallots 1 small shallot, thinly sliced $4.49
• Garlic 2 cloves, minced $1.50
• Fresh Organic Lemon - Each 1 lemon, half juiced and half cut into wedges $1.69
• Simple Truth Organic® Thyme 2 to 3 sprigs $2.79
• Olive oil 2 tablespoons
• Butter 2 tablespoons
• Salt to taste
• Black pepper to taste

Instructions

1. Pat the steelhead dry and cut into 2 portions if needed. Season with salt, pepper, and thyme leaves.
2. Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Sear steelhead skin-side down first if skin-on, for 4 to 5 minutes until crisp. Flip and cook 2 to 4 minutes more, until just cooked through. Transfer to a plate.
3. In the same skillet, add remaining olive oil and mushrooms. Cook until browned, about 4 minutes.
4. Add shallot and asparagus; sauté 3 to 4 minutes until asparagus is crisp-tender.
5. Add garlic and cook 30 seconds. Stir in butter and lemon juice, scraping up browned bits.
6. Return steelhead briefly to the pan to warm through and spoon sauce over top.
7. Plate the steelhead with mushrooms and asparagus, and serve with lemon wedges.