Lemony Sheet Pan Trout with Mustard Sauce

5 stars!!

I think sea trout is underrated. It’s just as moist and flaky as salmon, with an even milder, sweeter taste. So if you think salmon is too fishy, trout might be the perfect substitute! And it makes for an amazing sheet pan meal — this recipe is one of the yummiest I’ve ever had (not to mention, one of the prettiest food photos we’ve ever taken, IMO!) Equally perfect whether you want to impress company or just make your family a delicious weeknight dinner.

This recipe is easy (as usual— I have no bandwidth for complication!) Roast potatoes, add trout and asparagus to the pan to bake while you mix up the sauce. Done. Most of the time is active due to the varying cook times, but the whole thing will be on the table in 45 minutes!

It wasn’t super complicated to begin with, but I’ve pared this recipe down to the essential ingredients and steps, with no ads or other nonsense. (The website this recipe came from was one of the worst I’ve ever seen in terms of ads, pop-ups, and general difficulty navigating due to the amount of overload on the webpage. I literally had to screenshot the recipe and use the photo instead because it kept moving me to a different place on the page!)

FYI, for trout, I always get this kind from Aldi because it’s a nice thick cut, and because fresh fish always cooks up better than frozen fish does. (I know most — or all? — fresh fish was frozen at some point, but it’s still less soggy somehow?)

Make sure to check the expiration date!

Plan to make this recipe the day or two after getting groceries so the fish will still be fresh— otherwise, stash it in the freezer and pull it back out when you’re ready (thaw in the refrigerator 1 day ahead).

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