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

Dijon-Roasted Trout & Potatoes

with Arugula Salad & Honey-Olive Vinaigrette

30 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.

From the Test Kitchen

Dive into a culinary adventure this summer with this recipe celebrating Disney and Pixar's Luca, available to stream on Disney+ starting June 18. 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.
11 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
CLICK FOR RECIPE CARD

Get Cooking

Wellness Details Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW™ Approved Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Dijon-Roasted Trout & Potatoes with Arugula Salad & Honey-Olive Vinaigrette
Title
  • 2 Skin-On Steelhead Trout Fillets
  • 4 oz Grape Tomatoes
  • 2 oz Arugula
  • 6 oz Green Beans
  • ¾ lb Potatoes
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Honey
  • 1 Tbsp 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; 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 1 teaspoon 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 8 to 12 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 10 to 15 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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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; 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 1 teaspoon 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 8 to 12 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 10 to 15 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!