Steelhead Trout with Roasted Vegetables

Ingredients

Steelhead trout fillets

4 fillets

Olive oil

4 tablespoons, divided

Lemon

1, juiced and zested

Garlic

4 cloves, minced

Red onion

1, sliced

Zucchini

2, sliced

Red bell pepper

1, sliced

Carrots

2, peeled and sliced

Asparagus

1 bunch, trimmed

Dried rosemary

1 teaspoon

Dried thyme

1 teaspoon

Salt

to taste

Black pepper

to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Line two baking sheets with parchment paper. Place the steelhead trout fillets on one baking sheet.
3. Drizzle 2 tablespoons of olive oil over the fillets, then squeeze the juice and sprinkle the zest of the lemon on top. Season with salt and black pepper to taste.
4. In a large bowl, toss the asparagus, carrots, red bell pepper, zucchini, red onion, and minced garlic with the remaining 2 tablespoons of olive oil, dried thyme, dried rosemary, salt, and black pepper until well coated.
5. Spread the vegetable mixture evenly on the second baking sheet.
6. Place both baking sheets in the preheated oven. Roast the steelhead trout for about 15 minutes, or until it flakes easily with a fork, and roast the vegetables for about 20 minutes, or until they are tender and slightly caramelized.
7. Once cooked, serve the roasted steelhead trout fillets alongside the colorful roasted vegetables. Drizzle any remaining lemon juice over the top for an extra burst of flavor.