Description
A delicious and fuss-free sheet pan dinner featuring trout fillet, asparagus, and baby potatoes.
Ingredients
Scale
- 1 lb trout fillet (skin on)
- 1 bunch asparagus (trimmed)
- 1 lb baby potatoes (halved or quartered if large)
- 1–2 tablespoons avocado oil
- sea salt and pepper (to taste)
- 4 tablespoons soy sauce (or tamari for gluten free option)
- 2 tablespoons avocado oil (or sesame oil)
- 2 teaspoons honey
- 1 inch ginger (finely diced)
- 3 cloves garlic (finely chopped)
- 1 teaspoon sesame seeds
- 1/3 cup green onion (sliced)
- lemon wedges
Instructions
- Preheat and Prep: Start by preheating your oven to 400°F (200°C) and line a large baking sheet with foil or parchment paper for easy cleanup. In a small bowl, whisk together the soy sauce, oil, honey, ginger, and garlic — this will be your flavorful sauce for both the trout and the vegetables. Divide the sauce in half.
- Roast the Potatoes: Place the baby potatoes on the prepared baking sheet and toss them with oil, salt, pepper, and about 2–3 teaspoons of the garlic soy sauce (the rest of this half of the sauce will be drizzled over the top of the trout after baking). Spread them in a single layer and roast for 15–20 minutes until they start to soften and turn golden.
- Add Trout and Asparagus: Remove the baking sheet from the oven. Flip the potatoes and gently push them to the side. Place the trout fillets skin-side down on the sheet and brush them generously with half of the remaining sauce. Toss the asparagus with the rest of the sauce and arrange it next to the trout.
- Bake: Return the sheet to the oven and bake for 12–15 minutes, until the trout flakes easily with a fork, the asparagus is tender-crisp, and the potatoes are golden and cooked through. For extra crispy trout skin and potato tops, broil for an additional 2–3 minutes at the end.
- Garnish and Serve: Sprinkle the baked trout and vegetables with toasted sesame seeds and sliced green onions. Add lemon wedges or microgreens if you like, and drizzle any remaining sauce over the top. Serve immediately and enjoy a delicious, fuss-free sheet pan dinner!
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- If you prefer a different oil, sesame oil can be used in place of avocado oil for added flavor.
- Adjust the cooking time based on the thickness of your trout fillets.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet, 1/4 of vegetables
- Calories: 350
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg