• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Halve potatoes lengthwise. • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

• Meanwhile, trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill. Zest and quarter lemon.

• Toss asparagus on one side of a second baking sheet with a drizzle of oil, salt, and pepper. • Pat trout* dry with paper towels. Place in a large bowl with a drizzle of oil, dill, lemon zest, and juice from two lemon wedges, salt, and pepper (use a large drizzle of oil and juice from four lemon wedges for 4 servings). Rub to coat. • Place trout, skin sides down, on empty side of sheet. Top each fillet with 1 TBSP butter. • Roast on top rack until trout is opaque and cooked through and asparagus is browned and tender, 10-12 minutes.

• Divide trout, potatoes, and asparagus between plates. Serve with remaining lemon wedges on the side. Trout is fully cooked when internal temperature reaches 145°.