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

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

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    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
    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

    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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