Sheet Pan Trout with Honey-Dijon Potatoes & Arugula
Fast & Easy

Sheet Pan Trout

with Honey-Dijon Potatoes & Arugula

35 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. The star of this dish is the bright arugula salad we’re serving alongside our trout, featuring a hearty mix of roasted potatoes, briny olives, and roasted red peppers, all tossed together in a tangy honey-mustard dressing.
7-15 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

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

Carb Conscious 600 Calories or Less
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
View Full Nutrition
Nutrition Label
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fresh
ingredients
Sheet Pan Trout with Honey-Dijon Potatoes & Arugula
Title
  • 2 Skin-On Steelhead Trout Fillets
  • ¾ lb Potatoes
  • 1 oz Pitted Niçoise Olives
  • 2 Scallions
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 oz Sliced Roasted Red Peppers
  • 2 oz Arugula
  • 2 tsps Honey
  • 1 tsp Whole Dried Oregano
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Whole Grain Dijon Mustard
time-saving
tips & techniques
Prepare & start the potatoes
1 Prepare & start the potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients & make the dressing
2 Prepare the remaining ingredients & make the dressing

Meanwhile, roughly chop the olives. Roughly chop the peppers. Thinly slice the scallions. In a large bowl, whisk together the mustard, vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Season with salt and pepper. Add the chopped olives, chopped peppers, and sliced scallions. Toss to combine.

Roast the fish
3 Roast the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Carefully place on the other side of the sheet pan of partially roasted potatoes, skin side down. Roast 10 to 13 minutes, or until the potatoes are tender when pierced with a fork and the fish is lightly browned and cooked through.* 

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

Finish the vegetables & serve your dish
4 Finish the vegetables & serve your dish

Just before serving, to the bowl of dressing, add the arugula and roasted potatoes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Enjoy!  

Tips from Home Chefs

Prepare & start the potatoes
1 Prepare & start the potatoes

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients & make the dressing

Meanwhile, roughly chop the olives. Roughly chop the peppers. Thinly slice the scallions. In a large bowl, whisk together the mustard, vinegar, honey (kneading the packet before opening), and a drizzle of olive oil. Season with salt and pepper. Add the chopped olives, chopped peppers, and sliced scallions. Toss to combine.

Prepare the remaining ingredients & make the dressing
Roast the fish
3 Roast the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Carefully place on the other side of the sheet pan of partially roasted potatoes, skin side down. Roast 10 to 13 minutes, or until the potatoes are tender when pierced with a fork and the fish is lightly browned and cooked through.* 

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

4 Finish the vegetables & serve your dish

Just before serving, to the bowl of dressing, add the arugula and roasted potatoes; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Enjoy!  

Finish the vegetables & serve your dish
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