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Grilled trout with lemon-caper vinaigrette and steamed asparagus

average rating is 3 out of 5, based on 150 votes

Discover a delightful and nourishing meal with our Grilled Trout with Lemon-Caper Vinaigrette and Steamed Asparagus. This low-carb, high-protein recipe is perfect for those seeking a healthy and delicious option. With the zesty flavors of lemon and capers complementing the tender trout and crisp asparagus, this dish is sure to satisfy your taste buds while keeping you on track with your dietary goals.

Serving Suggestions/Tips:

Serve the grilled trout and steamed asparagus with a side of fresh mixed greens for a complete meal.

Sprinkle some freshly chopped herbs, such as dill or thyme, over the trout for an extra burst of flavor.

Accompany the dish with a squeeze of fresh lemon juice for an added tangy kick.



Prep Time


Total Time







Low-carb high-protein diabetic-friendly weight loss gluten-free dairy-free low-calorie diabetes-friendly healthy fats omega-3 fatty acids vitamin-rich low-sugar diabetic diet clean eating fresh ingredients nutrient-dense diabetic meal diabetic recipe weight loss recipe


  • 2 fresh trout fillets (about 6 ounces each)

  • 2 tablespoons olive oil, divided

  • Salt and pepper to taste

  • 1 bunch asparagus, ends trimmed

  • 1 lemon, zested and juiced

  • 1 tablespoon capers, rinsed and chopped

  • 1 clove garlic, minced

  • 1 tablespoon chopped fresh parsley


  1. Preheat your grill to medium-high heat.

  2. Rub the trout fillets with 1 tablespoon of olive oil and season with salt and pepper to taste.

  3. Place the trout fillets on the grill, skin-side down. Grill for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and set aside.

  4. While the trout is grilling, steam the asparagus. Fill a large pot with an inch of water and bring it to a boil. Place the asparagus in a steamer basket and set it over the boiling water. Cover and steam for about 3-4 minutes, or until the asparagus is crisp-tender. Remove from heat and set aside.

  5. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon zest, lemon juice, capers, minced garlic, and chopped parsley to make the vinaigrette.

  6. Place the grilled trout fillets on serving plates. Arrange the steamed asparagus alongside the trout.

  7. Drizzle the lemon-caper vinaigrette over the trout and asparagus. You can also serve the remaining vinaigrette on the side if desired.

  8. Serve immediately and enjoy!


average rating is 3 out of 5, based on 150 votes, recipe ratings

98% would recommend

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