Marie Saba

From My Kitchen To Yours

Sheet-Pan Roasted Trout with Asparagus

It’s the New Year and I need more sheet-pan dinners in my life! Here’s the latest: Sheet-Pan Roasted Trout with Asparagus. John always complains about fish being too plain, so with this recipe I wanted to take things up a notch as far as flavor. But as usual, I also wanted a short list of ingredients and very minimal prep. Would it be possible? Yep!

This Sheet-Pan Roasted Trout (you can also use salmon) is drenched in a lemon-mustard-shallot-caper sauce, which is bursting with flavor. The only prep required is chopping the shallot and a little measuring and whisking — so easy! If you have dietary restrictions, you’ll also be glad to know this recipe is gluten and dairy free, and paleo- and keto-friendly.

If you’re okay with dairy, I love to dot a little butter on the warm trout as soon as it comes out of the oven. The creamy butter cuts the acidity of the lemon, capers and mustard for the perfect blend of flavors. For serving, the fish is delightful with the roasted asparagus and simple white rice. Enjoy!

Sheet-Pan Roasted Trout with Asparagus

Ingredients

2 Tablespoons fresh lemon juice

2 Tablespoons extra virgin olive oil, plus extra for drizzling

1 Tablespoon whole grain mustard

2 Tablespoons minced shallot

2 Tablespoons capers

Salt and pepper

1 1/2 lb. steelhead trout (or other fish) with skin on

1 lb. asparagus, trimmed

For serving: about 2 Tablespoons unsalted butter, softened

Instructions

Preheat oven to 450 degrees F.

Whisk together lemon juice, olive oil and mustard. Add shallots, capers, salt and pepper and mix again.

Place the trout on a sheet pan and surround with asparagus. Pour the dressing over the trout. Drizzle a little olive oil over the asparagus and season with salt and pepper.

Roast trout and asparagus for 15 minutes. Remove from oven and dot fish and asparagus with softened butter, if desired. Transfer to a serving platter and serve immediately.

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