Pan-Seared Lake Trout with Lemon and Dill

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A simple yet elegant dish highlighting fresh lake trout with bright citrus and herb notes, ideal for a light dinner. This North American-inspired seafood recipe, ready in about 18 minutes, pairs lake trout fillets, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 8 min Serves 4 North American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 4 lake trout fillets dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the trout fillets and cook for 4 minutes per side until golden brown and the fish flakes easily with a fork.
  3. Step 3: Add 1 lemon, thinly sliced, and 2 tbsp fresh dill, chopped, to the skillet. Cook for 1 minute, then serve immediately.

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