---
title: "Lemon Butter Trout"
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/lemon-butter-trout-5ea82d9ab0890671e00b243f}
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens: [Fish, Tree Nuts]
tags: [Calorie Smart, Sodium Smart, Carb Smart]
rating: 4.5
rating_count: 4700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Light, bright, and super satisfying with a dynamic buttery lemon pan sauce
  - theme: Ease of prep
    text: Simple steps that come together quickly for a Parisian-inspired meal
image: "https://images.recipes.furrysalamander.com/lemon-butter-trout.avif"
---
Preheat oven to 450 degrees. Wash and dry all produce. Dice @potatoes{12%oz} into ½-inch pieces; place in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until tender ~{15%minutes}. Meanwhile, trim and discard woody bottom ends from @asparagus{1%bunch}. Finely chop @chives{2%tbsp}. Zest and quarter @lemon{1%unit}.

Toss asparagus on a #baking sheet{} with a drizzle of olive oil, salt, and pepper. Pat @steelhead trout{2%fillets} dry with paper towels. Rub fillets all over with olive oil; season generously with salt and pepper. Rub flesh sides with @fry seasoning{1%tsp}; place on a separate, lightly oiled #baking sheet{}.

Roast asparagus on middle rack and trout on top rack until asparagus is tender and lightly browned and trout is opaque and cooked through ~{10%minutes}.

Once potatoes are tender, drain and return to pot over low heat. Mash with 2 tbsp butter and half the @horseradish powder{1%tsp} until smooth, adding splashes of @milk{2%tbsp} as needed. Taste and add more horseradish powder if desired. Stir in half the chives. Season generously with salt and pepper. Turn off heat; keep covered until ready to serve.

In a #small bowl{}, combine @veggie stock concentrate{1%unit}, a big squeeze of lemon juice, half the lemon zest, and ¼ cup water; set aside. Heat a #medium pan{} over medium-high heat. Add @sliced almonds{2%tbsp} and cook, stirring, until golden brown ~{2%minutes}. Transfer to a plate. Pour stock mixture into same pan over medium-high heat. Bring to a boil and cook until slightly thickened ~{2%minutes}. Turn off heat.

Stir 2 tbsp butter into pan with sauce until melted, then stir in remaining chives. Taste and season with salt, pepper, and more lemon juice if desired. Toss asparagus with remaining lemon zest and as many toasted almonds as you like. Divide asparagus, potatoes, and trout between plates. Spoon sauce over trout. Serve with any remaining lemon wedges on the side.