Dijon-Roasted Trout & Potatoes with Arugula Salad & Honey-Olive Vinaigrette

Dijon-Roasted Trout & Potatoes

with Arugula Salad & Honey-Olive Vinaigrette

30 MIN
4 Servings
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From the Test Kitchen

Our trout gets a bright lift from a piquant vinaigrette—made with chopped niçoise olives and dijon mustard whisked together with olive oil and red wine vinegar—that dresses both the fish and the bed of arugula served underneath.

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  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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fresh
ingredients
Dijon-Roasted Trout & Potatoes with Arugula Salad & Honey-Olive Vinaigrette
Title
  • 4 Skin-On Steelhead Trout Fillets
  • 4 oz Arugula
  • ½ lb Grape Tomatoes
  • ¾ lb Green Beans
  • 1¼ lbs Potatoes
  • 4 tsps Honey
  • 2 Tbsps Red Wine Vinegar
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Dijon Mustard
  • 1 tsp Whole Dried Oregano
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, combine the halved green beans and tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the olives.

Roast the vegetables
2 Roast the vegetables

Transfer the diced potatoes to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place on the upper oven rack and roast 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned green beans and tomatoes to the other side of the sheet pan. Return to the upper oven rack and roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl and set aside to cool.

Roast the fish
3 Roast the fish

Meanwhile, transfer 1 teaspoon of the mustard to a medium bowl; set aside. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the remaining mustard onto the fish. Place on the lower oven rack and roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Make the vinaigrette
4 Make the vinaigrette

Meanwhile, to the bowl of reserved mustard, add the honey (kneading the packet before opening), vinegar, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of roasted vegetables, add the arugula and half the vinaigrette; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the roasted fish. Drizzle with the remaining vinaigrette. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard any stem ends from the green beans; halve crosswise. In a bowl, combine the halved green beans and tomatoes; drizzle with olive oil and season with salt and pepper. Stir to coat. Roughly chop the olives.

2 Roast the vegetables

Transfer the diced potatoes to a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place on the upper oven rack and roast 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the seasoned green beans and tomatoes to the other side of the sheet pan. Return to the upper oven rack and roast 15 to 17 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl and set aside to cool.

Roast the vegetables
Roast the fish
3 Roast the fish

Meanwhile, transfer 1 teaspoon of the mustard to a medium bowl; set aside. Pat the fish dry with paper towels; season on both sides with salt, pepper, and the oregano. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the remaining mustard onto the fish. Place on the lower oven rack and roast 15 to 17 minutes, or until browned and cooked through.* Remove from the oven.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Make the vinaigrette

Meanwhile, to the bowl of reserved mustard, add the honey (kneading the packet before opening), vinegar, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

Make the vinaigrette
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of roasted vegetables, add the arugula and half the vinaigrette; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the roasted fish. Drizzle with the remaining vinaigrette. Enjoy!

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