Pan-Seared Mustard-Dill Trout with Roasted Baby Carrots & Snap Peas

Preheat a large oven-safe skillet over medium-high heat and add 2 tbsp olive oil. Toss in baby carrots, season with half the salt and pepper, and roast in the skillet for 5 minutes, stirring occasionally.

Add snap peas to the skillet with the carrots. Continue to cook, stirring, for 3 minutes until vegetables are just tender.

Push vegetables to the sides of the skillet. Add the remaining 1 tbsp olive oil in the center. Season trout fillets with remaining salt and pepper, then place skin-side down in the skillet. Sear for 3 minutes.

Flip trout fillets and add garlic to the oil. Cook for 2 more minutes, allowing the garlic to become fragrant and the trout to cook through.

In a small bowl, mix Dijon mustard, lemon juice, and chopped dill. Spoon sauce over trout in the skillet. Cook for 1 more minute, then remove from heat and serve immediately with vegetables.