Chelsea Kyle. Prop styling by Rebecca Bartochesky for Hello Artists. Food styling by Pearl Jones for Ashley Klinger & Co.

Makes 4 Servings

Ingredients

• 2tablespoons extra-virgin olive oil, divided
• ½teaspoon turmeric
• ½teaspoon garlic powder
• ½teaspoon paprika
• ¼teaspoon salt
• 4 filets of steelhead trout (rainbow trout), 5–6 ounces each (can sub with equal amounts salmon if trout is hard to find)
• 2bunches fresh asparagus, ends removed
• 1 shallot, thinly sliced
• 2cloves garlic, minced
• Pinch of salt and freshly ground black pepper
• 1tablespoon sesame seeds, optional
• Cooked quinoa or couscous for serving

Directions

1. Preheat the oven to 375° Line a large baking sheet with parchment paper and set aside.

2. In a small bowl whisk together 1 Tbsp. of olive oil, turmeric, paprika, garlic powder, and salt.

3. Place fish onto the parchment paper and brush with oil mixture.

4. Arrange asparagus on the other side of the baking sheet and top with the shallot and minced garlic. Drizzle with the remaining oil mixture and season with salt and freshly ground black pepper.

5. Bake for 20–22 minutes, or until the fish reads 140° and flakes with a fork.

6. Remove from the oven and top fish with sesame seeds (optional). Serve with a cooked grain of your choice.