Maple-Dijon Glazed Steelhead Trout with Garlic-Herb Fingerlings & Fennel Salad
Premium

Maple-Dijon Glazed Steelhead Trout

with Garlic-Herb Fingerlings & Fennel Salad

40 MIN
+$7.50/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. 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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

WHY WE LOVE THIS DISH
Savory-sweet glazed trout fillets pair perfectly with hearty potatoes (finished with garlic-herb butter and balsamic onions) and a wintry salad of rosemary-roasted fennel, pear, arugula, and candied pistachios.

TECHNIQUE TO HIGHLIGHT
To make the candied pistachios, you’ll cook them briefly in the pan with date syrup to develop that sweet, sticky coating. Transferring them to parchment or a lightly greased plate is key so they don’t stick to the plate as they cool!
CLICK FOR RECIPE CARD

See Plans
  • Nutrition
    PER SERVING
  • Calories
    1010 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Maple-Dijon Glazed Steelhead Trout with Garlic-Herb Fingerlings & Fennel Salad
Title
  • 4 Sustainably Sourced, Skin-On Steelhead Trout Fillets
  • 2 Tbsps Dijon Mustard
  • 4 oz Arugula Or 2 Heads Butter Lettuce
  • 1¼ lbs Fingerling Potatoes
  • 1 Fennel Bulb
  • ¼ cup Green Goddess Dressing
  • 1 Pear
  • 1 bunch Parsley
  • ¼ cup Roasted Pistachios
  • 2 oz Garlic & Herb Spreadable Butter
  • 2 oz Balsamic-Marinated Cipolline Onions
  • 1½ Tbsps Spicy Maple Syrup
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 tsps Date Syrup
  • 1 bunch Rosemary
time-saving
tips & techniques
Roast & finish the potatoes
1 Roast & finish the potatoes

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.

Prepare the fennel
2 Prepare the fennel

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.

Roast the fish & fennel
3 Roast the fish & fennel

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.

Make the candied pistachios
4 Make the candied pistachios

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.

Prepare the remaining ingredients
5 Prepare the remaining ingredients

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.

Make the salad & serve your dish
6 Make the salad & serve your dish

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!

Tips from Home Chefs

Roast & finish the potatoes
1 Roast & finish the potatoes

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.

2 Prepare the fennel

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.

Prepare the fennel
Roast the fish & fennel
3 Roast the fish & fennel

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.

4 Make the candied pistachios

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.

Make the candied pistachios
Prepare the remaining ingredients
5 Prepare the remaining ingredients

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.

6 Make the salad & serve your dish

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!

Make the salad & serve your dish
Browse Steps
1 of 6