Lemon Garlic Trout on Asparagus & Creamy Cauliflower Puree

5.0 from 2 reviews
Lemon Garlic Trout on Asparagus & Creamy Cauliflower Puree
Recipe type: Dinner
Serves: 1
Prep time:
Cook time:
Total time:
This is my go to week night dinner for a quick and simple, yet oh so gourmet looking and tasting dish. All you need is a fresh piece of trout smothered with fresh garlic, lemon & dijon, placed a top roasted asparagus and a dreamy silky garlic cauliflower puree. The best part, you will have this dish in less than 20 minutes and you didn't pay a fortune for a similar dish at a restaurant!
  • 1 medium sized (140gram) piece of fresh steel-head trout (salmon is delicious as well)
  • 6 spears of fresh asparagus
  • 1.5 cloves garlic - minced - divided
  • 2 tsp fresh lemon juice - divided
  • 1 tsp lemon zest
  • 1 tsp dijon mustard
  • 1 tsp olive oil
  • Salt & Pepper to taste
  • Cauliflower Puree
  • 2 cups raw cauliflower - chopped
  • 3 tbsp water
  • 1 tsp chicken/vegetable bouillon
  • 1 tsp lemon juice
  • ½ tsp onion powder
  • ½ clove garlic - crushed
  • ¼ tsp salt
  • Pinch of pepper
  1. Heat oven to 425 degrees Fahrenheit - if your fish has skin on it, place roasting pan/sheet in oven to heat up (this will help crisp up the fish skin).
  2. In a small bowl mix together ½ clove minced garlic, 1 tsp lemon juice, 1 tsp lemon zest, 1 tsp dijon mustard and pinch of salt and pepper.
  3. Take mixture and spread it evenly on top of your fish.
  4. Wash asparagus and cut rough ends off. Coat asparagus in olive oil, 1 tsp lemon juice, 1 clove of garlic minced and pinch of salt & pepper.
  5. Take baking sheet out of the oven, coat with a light layer of olive oil cooking spray where you will place you fish. Add fish & asparagus to tray & roast for 11-13 minutes (depending on thickness of your fish).
  6. Add cauliflower to a microwave safe bowl with all ingredients listed for the puree, cover with saran wrap.
  7. When your fish is almost done, add cauliflower bowl with water & spices to microwave & microwave for 3 minutes.
  8. Add steamed cauliflower to your blender/bullet (be careful removing saran wrap, it's hot!).
  9. Blend until smooth and creamy, if it is too thick to blend well, add small amounts of hot warm until you reach your desired consistency.
  10. Pour cauliflower puree onto plate, place roasted asparagus on top of puree, then your trout!
  11. You can add a grain of your choice if you're really hungry, quinoa is perfect in this dish!
Nutrition Information
Serving size: 1 dinner Calories: 230 Fat: 8.8g Saturated fat: 0.8g Unsaturated fat: 3.2g Trans fat: 0 Carbohydrates: 17g Sugar: 7g Sodium: 740mg Fiber: 7g Protein: 19.5g Cholesterol: 35.9mg



  1. Yum! I am going to make this tonight with purple Chinese heirloom rice. Nurse life calls for healthy, quick, fun, and smart cooking options! Love this recipe, thank you 🙂

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