1. Preheat oven to 425°; line rimmed baking pan with nonstick foil and spray with cooking spray.
2. In a large bowl, toss shallots, asparagus, bell pepper, 1 tablespoon oil, and 1/2 teaspoon kosher salt; spread in a single layer on a prepared pan and roast for 20 minutes.
3. Push vegetable mixture to 1 side of pan; place trout on the opposite side. Brush trout with remaining 1 tablespoon oil; sprinkle with garlic, black pepper, and 1/4 teaspoon kosher salt. Lay lemon slices over top of trout; roast trout and vegetables for 8 minutes or until the internal temperature of trout reaches 145° and vegetables are tender-crisp. Makes about 3 cups of vegetables.
- 21 g Total fat
- 4 g Saturated fat
- 87 mg Cholesterol
- 825 mg Sodium
- 9 g Carbohydrates
- 3 g Fiber
- 4 g Sugar
- 0 g Added sugars
- 32 g Proteim
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Nutritional Information
- 21 g Total fat
- 4 g Saturated fat
- 87 mg Cholesterol
- 825 mg Sodium
- 9 g Carbohydrates
- 3 g Fiber
- 4 g Sugar
- 0 g Added sugars
- 32 g Proteim
Directions
1. Preheat oven to 425°; line rimmed baking pan with nonstick foil and spray with cooking spray.
2. In a large bowl, toss shallots, asparagus, bell pepper, 1 tablespoon oil, and 1/2 teaspoon kosher salt; spread in a single layer on a prepared pan and roast for 20 minutes.
3. Push vegetable mixture to 1 side of pan; place trout on the opposite side. Brush trout with remaining 1 tablespoon oil; sprinkle with garlic, black pepper, and 1/4 teaspoon kosher salt. Lay lemon slices over top of trout; roast trout and vegetables for 8 minutes or until the internal temperature of trout reaches 145° and vegetables are tender-crisp. Makes about 3 cups of vegetables.