Sheet Pan Roasted Lemon Garlic Trout with dill potatoes and

• portions: 2 servings
• temps total: 30 minutes

Ingrédients

Info 10 oz. Steelhead Trout Filets

8 oz. Yukon Potatoes

8 oz. Green Beans

Info 1 oz. Light Sour Cream

Info ⅘ oz. Lemon Garlic Butter

1 tsp. Minced Garlic and Parsley

1 tsp. Garlic Salt

2 Dill Sprigs

Instructions

Prepare the Ingredients

Stem and mince dill.

Cut potatoes into 1" dice.

Trim green beans, if necessary.

Start the Vegetables

Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for green beans), and a pinch of pepper. Push potatoes to one side of sheet and spread into an even layer.

Add green beans to now-empty side of baking sheet and toss with remaining garlic salt and a pinch of pepper. Cover green beans side with foil.

Roast in hot oven until green beans begin to turn bright green, 15-20 minutes.

Finish Vegetables and Add Trout

Carefully remove sheet from oven. Combine vegetables and push to one side of sheet. Sheet and vegetables will be hot! Use a utensil.

Cover vegetables side with foil.

Pat trout dry and place, skin-side down, on now-empty side of sheet. Evenly top trout with minced garlic and parsley and 1/4 tsp. salt. Sheet will be hot! Use caution.

Roast again in hot oven until vegetables are tender and trout reaches a minimum internal temperature of 145 degrees, 7-10 minutes.

Carefully remove sheet from oven.

While vegetables and trout roast, continue recipe.

Make Dill Crema and Finish Dish

In a mixing bowl, combine sour cream, dill, and 1 tsp. water. Set aside.

Plate dish as pictured on front of card, topping trout with softened butter and garnishing vegetables with dill crema. Bon appétit!

Nutrition

• Calories: 460
• Lipides Totaux: 23g
• Sodium: 1200mg
• Glucides Totaux: 30g
• Protéines: 36g