Baked Trout with Asparagus & Baby Potatoes (Easy Sheet Pan Dinner)
This easy baked trout recipe is a healthy, family-friendly sheet pan dinner ready in just 30 minutes. Tender, flaky trout fillets roast alongside golden baby potatoes and crisp asparagus, all coated in a savory-sweet sesame-ginger sauce.
Servings: 4 servings
Calories: 402kcal
Ingredients
- 1 lb trout fillet skin on
- 1 bunch asparagus trimmed
- 1 lb baby potatoes halved or quartered if large
- 1-2 tablespoons avocado oil
- sea salt and pepper to taste
For the Sauce
- 4 tablespoons soy sauce or tamari for gluten free option
- 2 tablespoons avocado oil or sesame oil
- 2 teaspoons honey
- 1 inch ginger finely diced
- 3 cloves garlic finely chopped
For Garnish
- 1 teaspoon sesame seeds
- ⅓ cup green onion sliced
- lemon wedges
Instructions
- Preheat and Prep: Start by preheating your oven to 400°F (200°C) and line a large baking sheet with foil or parchment paper for easy cleanup. In a small bowl, whisk together the soy sauce, oil, honey, ginger, and garlic — this will be your flavorful sauce for both the trout and the vegetables. Divide the sauce in half.
- Roast the Potatoes: Place the baby potatoes on the prepared baking sheet and toss them with oil, salt, pepper, and about 2–3 teaspoons of the garlic soy sauce (the rest of this half of the sauce will be drizzled over the top of the trout after baking). Spread them in a single layer and roast for 15–20 minutes until they start to soften and turn golden.
- Add Trout and Asparagus: Remove the baking sheet from the oven. Flip the potatoes and gently push them to the side. Place the trout fillets skin-side down on the sheet and brush them generously with half of the remaining sauce. Toss the asparagus with the rest of the sauce and arrange it next to the trout.
- Bake: Return the sheet to the oven and bake for 12–15 minutes, until the trout flakes easily with a fork, the asparagus is tender-crisp, and the potatoes are golden and cooked through. For extra crispy trout skin and potato tops, broil for an additional 2–3 minutes at the end.
- Garnish and Serve: Sprinkle the baked trout and vegetables with toasted sesame seeds and sliced green onions. Add lemon wedges or microgreens if you like, and drizzle any remaining sauce over the top. Serve immediately and enjoy a delicious, fuss-free sheet pan dinner!
Video
Notes
- Trout: Fresh, skin-on fillets work best for tender, juicy results.
- Potatoes: Cut larger baby potatoes into halves or quarters for even roasting.
- Asparagus: Trim the woody ends before baking for the best texture.
- Sauce: Adjust honey or maple syrup to taste for a slightly sweeter glaze.
- Optional Garnishes: Add lemon wedges, microgreens, or extra sesame seeds for brightness and presentation.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or enjoy cold in a salad.
- Substitutions: Salmon can be used in place of trout if needed. Tamari can replace soy sauce for a gluten-free option.
Nutrition
Calories: 402kcal | Carbohydrates: 30g | Protein: 31g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 66mg | Sodium: 1076mg | Potassium: 1196mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1001IU | Vitamin C: 32mg | Calcium: 108mg | Iron: 6mg