Fast & Easy

Sheet Pan Trout & Olive Vinaigrette

with Roasted Vegetable & Arugula Salad

30 MIN

+$1.95/serving 2 Servings

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with Salmon

From the Test Kitchen

Our trout gets a bright lift from a piquant vinaigrette—made with chopped niçoise olives and honey whisked together with olive oil and red wine vinegar—that dresses both the dijon-roasted fish and the bed of arugula served underneath.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
4 oz Grape Tomatoes
2 oz Arugula
1 oz Pitted Niçoise Olives
6 oz Green Beans
¾ lb Potatoes
2 Tbsps Red Wine Vinegar
1 tsp Whole Dried Oregano
1 Tbsp Dijon Mustard
1 Red Onion
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives.

2 Roast the vegetables

Transfer the diced potatoes to a 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. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Carefully transfer the onion wedges, halved green beans, and tomatoes to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat and arrange in an even layer. Return to the upper oven rack and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl and set aside to cool slightly.

3 Roast the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Place on the lower oven rack and roast 10 to 13 minutes, or until cooked through.* Remove from the oven.

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

4 Make the vinaigrette

Meanwhile, in a bowl, combine the honey (kneading the packet before opening), vinegar, oregano, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

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!