Seared Trout & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Green Beans

Seared Trout & Shallot-Dijon Vinaigrette

with Roasted Potatoes & Sautéed Green Beans

30 MIN
-$0.05/serving 2 Servings
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Available Options

  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets View recipe
    Wellness
  • with Pork Chops
    includes 2 No Added Hormones, Antibiotic-Free, Certified Humane, Boneless, Center-Cut Pork Chops
    Wellness
    • with Pork Chops

    From the Test Kitchen

    Our simply seared trout gets a bright lift from a piquant vinaigrette made with finely chopped shallot and whole grain dijon whisked together with olive oil and sherry vinegar. We’re serving it with sides of Italian-seasoned potatoes and garlicky green beans for more pleasantly aromatic flavor.
    4-7 PersonalPoints range per serving
    To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

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

    WW Recommended Carb Conscious 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      510 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Seared Trout & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Green Beans
    Title
    • 2 Boneless, Center-Cut Pork Chops
    • 2 cloves Garlic
    • 1 Tbsp Whole Grain Dijon Mustard
    • 6 oz Green Beans
    • ½ oz Pickled Peppadew Peppers
    • ¾ lb Potatoes
    • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
    • 1 Shallot
    • 2 Tbsps Sherry Vinegar
    time-saving
    tips & techniques
    How To: Peel Garlic
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining
    2 Prepare the remaining

    Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Peel the shallot; small dice to get 2 tablespoons (you may have extra). In a bowl, combine the diced shallot, vinegar, and mustard. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

    Cook & finish the green beans
    3 Cook & finish the green beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a large bowl. Add the chopped peppers and season with salt and pepper; stir to combine. Wipe out the pan.

    Cook the pork & serve your dish
    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and finished green beans. Top the pork with the vinaigrette. Enjoy!  

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

    Tips from Home Chefs

    Seared Trout & Shallot-Dijon Vinaigrette

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining

    Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers. Peel the shallot; small dice to get 2 tablespoons (you may have extra). In a bowl, combine the diced shallot, vinegar, and mustard. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

    Prepare the remaining
    Cook & finish the green beans
    3 Cook & finish the green beans

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a large bowl. Add the chopped peppers and season with salt and pepper; stir to combine. Wipe out the pan.

    4 Cook the pork & serve your dish

    Pat the pork dry with paper towels; season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned pork. Cook 4 to 6 minutes per side for medium (the center may still be slightly pink), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Slice the rested pork crosswise. Serve the sliced pork with the roasted potatoes and finished green beans. Top the pork with the vinaigrette. Enjoy!  

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

    Cook the pork & serve your dish
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