Preheat your oven to 400°F (200°C). This high temperature will help the trout cook quickly and evenly.

Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Place the steelhead trout fillets skin-side down on the prepared baking sheet.

Drizzle the olive oil over the fillets and season with salt and black pepper. Use your fingers or a brush to evenly coat the fish.

In a mixing bowl, combine the chopped parsley, dill, breadcrumbs, minced garlic, lemon zest, and lemon juice.

Mix well until all ingredients are evenly distributed. The breadcrumbs will help create a crunchy topping.

Spread the herb mixture evenly over the top of each trout fillet, pressing down gently to adhere.

Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the trout flakes easily with a fork and the herb crust is golden brown.

Keep an eye on the fish to avoid overcooking, as steelhead trout is best when still moist.

While the trout is baking, prepare the lemon-dill sauce by combining the Greek yogurt, chopped dill, lemon juice, and salt in a small bowl.

Whisk together until smooth. This sauce adds a creamy, tangy contrast to the rich fish.

Once the trout is done baking, remove it from the oven and let it rest for a couple of minutes.

Serve each fillet with a generous dollop of the lemon-dill sauce on top or on the side.

Garnish with additional fresh herbs or lemon wedges if desired.