Sheet Pan Trout & Olive Vinaigrette with Roasted Vegetable & Arugula Salad
Fast & Easy

Sheet Pan Trout & Olive Vinaigrette

with Roasted Vegetable & Arugula Salad

30 MIN
+$1.95/serving 2 Servings
Wellness at Blue Apron
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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
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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Available Options

  • with Steelhead Trout
    includes two 5-oz Sustainably Sourced Skin-On Steelhead Trout Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
    • 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 Wellness

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      700 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
    Sheet Pan Trout & Olive Vinaigrette with Roasted Vegetable & Arugula Salad
    Title
    • 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
    How To: Dress a Salad
    How To: Dice a Potato
    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, 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.

    Roast the vegetables
    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.

    Roast the fish
    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.

    Make the vinaigrette
    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.

    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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    Sheet Pan Trout & Olive Vinaigrette

    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, 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.

    Roast the vegetables
    Roast the fish
    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.

    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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