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

Dijon-Roasted Trout & Potatoes

with Arugula Salad & Honey-Olive Vinaigrette

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
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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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Dietary Information Wellness

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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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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
How To: Dress a Salad
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Dijon-Roasted Trout & Potatoes

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!

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