Roasted Trout with Baby Potatoes and Asparagus

Baby new potatoes, tender asparagus, and trout stuffed with fresh lemon thyme and slices of tart lemons, roasted all together in the oven.

The trout is laid over a bed of potatoes and asparagus to roast at 425 degrees.

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After 25 minutes the potatoes are pillowy soft and delicious, the asparagus deliciously crunchy and the trout is juicy, soft and evenly cooked.

Roasted Trout with Baby Potatoes and Asparagus

1 pound baby new potatoes

1 pound asparagus, trimmed and cut in half crosswise

2 tablespoons olive oil

Himalayan salt and freshly ground pepper corns

2 whole rainbow trout, gutted

Half a lemon, thinly sliced

1 bunch lemon thyme

Heat oven to 425 degrees

Place potatoes in a large saucepan and fill with water to cover potatoes within 1-inch.

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Bring to a boil and cook until barely tender, about 10 minutes. Drain and set aside.

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In a large bowl add salt, pepper, olive oil, trimmed asparagus and cooked potatoes. Mix vegetables to coat with oil.

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Arrange vegetables in a 9 X 13 inch glass baking pan, and set aside.

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Rub the fish inside and out with the crushed pepper corns.

Next stuff the fish with a fresh sprig or two of thyme and a lemon slice cut in two.

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Arrange fish over vegetables in glass baking pan, and add 3 or 4 lemon slices.

Place into heated oven and cooked 25 minutes or until the potatoes are crisp and tender and the fish is cooked through.

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Remove fish and let cool about 5 minutes.

Plate and serve.

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Try These Flavorful Favorite Salmon Dishes

• Oven-Baked Pecan Crusted Salmon
• Thai Salmon Noodle Bowl

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