Step 1: Wash and trim the woody ends off the asparagus. Blanch in boiling salted water for 2-3 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking. Drain again.

Step 2: Wash and thinly slice the radishes. Prepare the mixed salad greens. In a small bowl, whisk together half of the olive oil, juice from half a lemon, chopped dill, salt, and pepper for the dressing.

Step 3: Pat the trout fillets dry with paper towels. Season both sides with salt and pepper. Heat the remaining olive oil in a non-stick skillet over medium-high heat. Once hot, add the trout fillets skin-side down.

Step 4: Cook for 3-4 minutes until the skin is crispy and golden. Flip carefully and cook for another 2-3 minutes, or until the fish is cooked through and flakes easily. Squeeze fresh lemon juice over the cooked fish.

Step 5: Boil the new potatoes until tender, about 10-12 minutes. Drain and cut into halves or quarters. Toss the potatoes, asparagus, radishes, and mixed greens with the prepared dressing. Serve the trout fillets alongside the salad mixture.