Steelhead with Roasted Vegetables

Ingredients

• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Dried rosemary - 1 teaspoon
• Dried thyme - 1 teaspoon
• Garlic - 3 cloves, minced
• Red onion - 1, sliced
• Zucchini - 1, sliced
• Red bell pepper - 1, sliced
• Carrots - 4, peeled and sliced
• Asparagus - 1 bunch
• Black pepper - 1/2 teaspoon
• Salt - 1 teaspoon
• Lemon - 1, sliced
• Olive oil - 2 tablespoons
• Steelhead trout fillets - 4 fillets

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the steelhead trout fillets on a baking sheet lined with parchment paper.
3. Drizzle the fillets with olive oil and squeeze fresh lemon juice over them. Season with salt and black pepper.
4. In a separate baking sheet, toss the asparagus, carrots, red bell pepper, zucchini, red onion, and minced garlic with olive oil, dried thyme, dried rosemary, salt, and black pepper.
5. Place both baking sheets in the preheated oven. Roast the fish for about 15 minutes, or until it flakes easily with a fork. Roast the vegetables for about 20 minutes, or until they are tender and slightly caramelized.
6. Serve the roasted steelhead trout fillets with the roasted vegetables. Enjoy!