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    Sheet Pan Roasted Lemon Garlic Trout with dill potatoes and

    Dinner
    Seafood
    ​

    2 servings

    hidangan

    30 minutes

    jumlah masa
    Mula Memasak

    Bahan-bahan

    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

    Arahan

    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!

    Pemakanan

    Saiz Hidangan

    -

    Kalori

    460

    Jumlah Lemak

    23g

    Lemak Tepu

    -

    Lemak Tidak Tepu

    -

    Lemak Trans

    -

    Kolesterol

    -

    Natrium

    1200mg

    Jumlah Karbohidrat

    30g

    Serat Pemakanan

    -

    Jumlah Gula

    -

    Protein

    36g

    2 servings

    hidangan

    30 minutes

    jumlah masa
    Mula Memasak

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    Bahan-bahan

    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

    Arahan

    1

    Prepare the Ingredients

    2

    Stem and mince dill.

    3

    Cut potatoes into 1" dice.

    4

    Trim green beans, if necessary.

    5

    Start the Vegetables

    6

    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.

    7

    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.

    8

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

    9

    Finish Vegetables and Add Trout

    10

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

    11

    Cover vegetables side with foil.

    12

    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.

    13

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

    14

    Carefully remove sheet from oven.

    15

    While vegetables and trout roast, continue recipe.

    16

    Make Dill Crema and Finish Dish

    17

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

    18

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