Herbed Steelhead Trout with Tomatoes and Asparagus
- One steelhead trout filet (you could use salmon as well)
- Juice and zest of half a lemon
- 1 tablespoon olive oil
- pinch of salt
- the leaves of two sprigs rosemary, finely chopped
- fresh parsley
- fresh basil
- 1 shallot, finely chopped
- 2 pints grape tomatoes, halved
- 2 bunches asparagus, cleaned and trimmed
- 2 cloves of garlic, chopped
- 2 tablespoons of olive oil
- salt
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