Maple-Dijon Glazed Steelhead Trout

Remove the spreadable butter from the refrigerator to soften. Place an oven rack in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Halve the potatoes lengthwise. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat. Reserving the bowl, transfer to one sheet pan and arrange in an even layer, cut side down. Place on the lower oven rack; roast, flipping halfway through, 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to the reserved bowl. Add the softened butter; season with salt and pepper. Toss to coat.

Meanwhile, cut off and discard any stems from the fennel, then halve, core, and thinly slice the bulb. Place the sliced fennel and rosemary sprigs on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

In a bowl, combine the maple syrup and mustard. Transfer half the maple mustard to a separate bowl and set aside for serving. Pat the fish dry with paper towels; season with salt and pepper on both sides. Place on the other side of the sheet pan of prepared fennel, skin side down. Evenly spread or brush the remaining maple mustard onto the seasoned fish. Place on the upper oven rack; roast 12 to 15 minutes, or until the fennel is tender when pierced with a fork and the fish is cooked through.* Remove from the oven. Carefully discard the rosemary sprigs. 

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

Meanwhile, line a plate with parchment paper or lightly grease with oil. Roughly chop the pistachios. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped pistachios; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until lightly toasted. Add the date syrup. Cook, stirring constantly, 1 to 2 minutes, or until coated. Turn off the heat. Transfer to the prepared plate in an even layer to avoid sticking. Set aside to cool. Taste, then season with salt and pepper if desired.

Quarter, core, and thinly slice the pear. Roughly chop the parsley leaves and stems. Roughly chop the onions. If you received butter lettuce, cut off and discard the root ends of the lettuce; roughly chop the leaves.

Just before serving, in a large bowl, combine the arugula or chopped lettuce, sliced pear, and roasted fennel. Add enough of the green goddess dressing to coat (you may have extra); season with salt and pepper. Toss to combine. Serve the roasted fish with the salad and finished potatoes. Garnish the fish with the chopped parsley. Garnish the salad with the candied pistachios. Garnish the potatoes with the chopped onions. Serve the reserved maple mustard on the side. Enjoy!