Lemon Dill Trout with Roasted Fingerling Potatoes and Asparagus

This elegant yet effortless sheet pan dinner brings together tender steelhead trout, roasted fingerling potatoes and crisp asparagus, all seasoned with bright lemon and fresh dill. The entire meal cooks on two baking sheets, making cleanup a breeze.

Perfect for busy weeknights or when you want to impress without the fuss, this dish delivers a balanced plate of protein, vegetables and hearty potatoes. A final squeeze of lemon adds a burst of freshness that ties everything together.

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Ingredients

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Steelhead TroutView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions and preheat to 425°F. Wash and dry all produce. Halve fingerling potatoes lengthwise. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on the middle rack until browned and tender, 20-25 minutes.
2. Meanwhile, trim and discard the woody bottom ends from the asparagus. Pick the dill fronds and roughly chop. Zest the lemon, then quarter it.
3. On a second baking sheet, toss asparagus on one side with a drizzle of oil, salt and pepper. Pat the trout dry with paper towels. In a large bowl, combine the trout with a drizzle of oil, chopped dill, lemon zest, juice from two lemon wedges, salt and pepper. Rub to coat evenly. Place the trout skin-side down on the empty side of the sheet. Top each fillet with 1 tablespoon of butter. Roast on the top rack until the trout is opaque and cooked through and the asparagus is browned and tender, 10-12 minutes.
4. Divide the trout, potatoes and asparagus among plates. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute steelhead trout with salmon or another firm fish fillet. Adjust cooking time as needed.

Can I prepare this dish ahead of time?

You can prep the vegetables and season the fish a few hours in advance, but roast just before serving for best results.

What can I use instead of dill?

Fresh parsley or tarragon can be used as substitutes, though the flavor will change slightly.