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Music is life. So first thing's first, set the mood w/ our dinner time playlist (Spotify linkhere).


  • Lois Lake steelhead trout (Lois Lake, BC) rubbed w/ thyme, parsley, paprika, extra virgin olive oil, black pepper
  • Asparagus (tossed w/ extra virgin olive oil + garlic)
  • Zucchini (tossed w/ extra virgin olive oil + garlic)
  • Herb vinaigrette (basil, parsley, honey, apple cider vinegar, extra virgin olive oil, sea salt)
  • Cucumber + mint yogurt (pressed yogurt, grated cucumber, mint, parsley, extra virgin olive oil, lemon, sea salt)
  • Lemon


  • Turn on BBQ (high heat) if grilling the veggies on the BBQ
  • Preheat oven to 425°F (set on the CONVECTION function if your oven has one, otherwise the BAKE function will work fine).
  • Pull out all other ingredients and set aside.
  • Cut the lemon in half and set aside.


    • Remove the steelhead from the vacuum sealed bag and place onto a metal sheet pan or baking sheet.
    • Cook the fish for 12 - 15 minutes.
    • If you’re using a probe or thermometer, you’ll want the steelhead to hit an internal temperature of about 140°F (60°C).
    • Squeeze fresh lemon (one half) onto the fish.


    • Remove the zucchini and asparagus from the vacuum sealed bag and season with salt and pepper to taste.
    • If BBQ'ing (recommended)
      • Grill the asparagus for 1.5 - 2 minutes / side.
      • Grill the zucchini for 3 minutes / side.
      • Grill the lemon for 5-6 minutes.
    • If roasting in an oven
      • Grab a large sheet pan or baking sheet and. Spread out the asparagus and zucchini evenly. The veggies have already been tossed in extra virgin olive oil (if the oil has congealed a bit because of the refrigeration, that is totally normal), so just season with salt and pepper to taste.
    • Place the veggies into the oven and cook for about 12-15 minutes.


    Our dream plate looks like this: a piece of fish on side, grilled veggies on the other, a squeeze of fresh and grilled lemon all over - all served with a healthy side of cucumber mint yogurt (excellent on the veggies but we won't be mad if you schmear a little on the fish).

    pro-tip: every oven is unique, and every piece of fish is a slightly different thickness so it’s completely normal if your fish takes a little longer or slightly less to cook than what’s suggested above.