Lemony Pan-Seared Trout with Asparagus

How to make it

1. 1

   Pat the trout fillets dry with paper towels. Season both sides generously with salt and pepper.

2. 2

   Wash the asparagus and snap off the tough, woody ends. Discard the ends.

3. 3

   Melt 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is hot and shimmering, add the trout fillets skin side down.

4. 4

   Cook the trout for 3 to 4 minutes until the skin is wonderfully crispy and golden. Gently flip the fillets and cook for another 2 to 3 minutes until the fish is cooked through and flakes easily.

5. 5

   Remove the cooked trout from the skillet and set it aside on a plate.

6. 6

   In the same skillet, add the remaining 1 tablespoon of butter and the asparagus. Cook for 5 to 7 minutes, stirring occasionally, until the asparagus is tender-crisp.

7. 7

   Squeeze the fresh juice from the lemon over the asparagus and stir in the chopped fresh dill.

8. 8

   Serve the perfectly cooked trout immediately with the bright, lemony dill asparagus on the side.