The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Lemon Roast Trout with Creamy Potato Salad, Charred Asparagus & Pickled Cucumber
Responsibly-sourced trout goes wonderfully with bright crisp flavours. Think creamy potato salad flavoured with mustard, yoghurt and spring onions. Zingy quick pickled cucumber to cut through the rich smoky trout. Lightly charred asparagus add crunch. Delish!
High protein
Low sat fat
Serving size
Ingredients
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh dill
- 2 spring onion
- 130g asparagus
- 1 midi cucumber
- 2 trout fillets (skin on) (Fish)
- 1 unwaxed lemon
- 6 baby potatoes
Nutritional Information
Calories: 558
Protein: 38g
Carbs: 34g
Fat: 30g
Ingredients
- 1 handful of fresh dill (use half)
- 2 tsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 trout fillet (skin on) (Fish)
- 80g greek style yoghurt (use half) (Milk)
- 1 unwaxed lemon (use half)
- 6 baby potatoes
- 1 midi cucumber (use half)
- 130g asparagus (use half)
- 2 spring onion
Nutritional Information
Calories: 690
Protein: 42g
Carbs: 59g
Fat: 31g
Lemon Roast Trout with Creamy Potato Salad, Charred Asparagus & Pickled Cucumber
Responsibly-sourced trout goes wonderfully with bright crisp flavours. Think creamy potato salad flavoured with mustard, yoghurt and spring onions. Zingy quick pickled cucumber to cut through the rich smoky trout. Lightly charred asparagus add crunch. Delish!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a medium saucepan filled with salted water to a boil
- Pull out 2 medium bowls, a sieve & a grater
Get started
- Zest and halve the lemon
- Season the trout with salt, then place (skin-side down) onto the lined baking tray. Coat with the lemon zest and 1 tsp oil. Bake for 20 mins, until cooked through
- Meanwhile, quarter the potatoes. Add the potatoes to the saucepan and simmer for 13-15 mins, until soft, then drain. Set aside to cool
Make the pickled cucumber
- Thinly slice the cucumber into 1/2cm half moons. Add the cucumber to a medium bowl with the juice from half the lemon, 2 tsp olive oil and a pinch of salt and pepper. Toss to coat, then set aside to pickle
- Trim the asparagus, then cut in half
Cook the asparagus
- When the trout has 6 mins remaining, add the asparagus to the tray. Toss with 1 tsp oil, a pinch of salt and pepper
- Roast for the remaining time, until tender and lightly charred
Assemble the potato salad
- Thinly slice the spring onions. Finely chop the dill
- Place both into the other medium bowl and mix with the yoghurt and mustard. Season with salt and pepper
- When ready, slice the potatoes into halves (quarter the large ones). Add to the yoghurt bowl and toss to coat.
Plate up
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork.
- Share the trout between plates, with the potato salad, asparagus and pickled cucumber alongside
- Garnish with the remaining lemon, cut into wedges
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