Express
Summer Produce
Sheet Pan Walnut Butter Trout
with vegetable medley
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Fish (Trout), Milk
- Calorie-Conscious
- Carb-Conscious
- Fiber-Rich
- Pescatarian
- Protein-Packed
- Gluten-Smart
- GLP-1 Smart
Chef
David Welch
If you’re in search of a meal with minimal clean-up, our Express Sheet Pan meals are perfect for you. These flavorful dishes are quick-cooking and just require one sheet pan. Yes, that’s right, just one. Dinner can be served for you and a loved one in no time, leaving the kitchen close to spot-less. One sheet, little time, lots of flavor.
In Your Box (serves 2)
- 10 oz. Steelhead Trout Filets
- 8 oz. Sliced Yellow Squash
- 1 Red Bell Pepper
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Walnut Halves
- ½ tsp. Lemon N Herb Seasoning
- ½ tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories530
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Carbohydrates31g
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Net Carbs25g
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Fat31g
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Protein35g
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Sodium1180mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Cook, skin-side up first, in a medium non-stick pan with 2 tsp. olive oil over medium heat until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Start the Peppers
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Add peppers to prepared baking sheet and toss with 2 tsp. olive oil. Spread into a single layer.Roast in hot oven, 5 minutes.While peppers roast, continue recipe. -
2 Prepare the Ingredients
Coarsely chop walnuts.
In a mixing bowl, combine walnuts and softened butter. Set aside.Pat trout dry and season flesh side with garlic salt. -
3 Assemble the Vegetables and Trout
After 5 minutes, carefully remove sheet from oven.
Add yellow squash, 1 tsp. olive oil, lemon n herb seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and push vegetables to one side of sheet. Spread into a single layer on their side. Sheet will be hot! Use a utensil. Place trout on empty side of sheet. -
4 Roast Vegetables and Trout and Finish Dish
Roast in hot oven until vegetables are tender and trout reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Carefully remove from oven.To serve, top trout with walnut butter. Bon appétit!
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