Meal Kit

Steelhead Trout Niçoise

with warm potato and spinach salad

Prep & Cook Time: 35-45 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Steelhead Trout)

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs

The niçoise salad is a bistro classic that features fresh flavors from the French Riviera. Our version showcases steelhead trout, a mild-flavored and tender fish closely related to salmon, which is where it gets its vibrant hue. Served atop a salad with green beans, red potatoes, and a tomato-caper relish, this is fresh, healthy eating at its best.

In Your Box (serves 2)

  • 1 Roma Tomato
  • 1 Lemon
  • 4 oz. Baby Spinach
  • 3 oz. Red Potato
  • 2 oz. Green Beans
  • ½ oz. Pitted Kalamata Olives
  • ¼ oz. Capers
  • 2 Garlic Cloves
  • Info
    2 Steelhead Trout Fillets

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan

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
  1. 1

    Prepare the Ingredients

    Cut olives into 1/4" slices. Cut Roma tomato into 1/2' dice. Mince garlic. Zest and halve lemon. Cut one half into two wedges and juice the other half. Trim ends off green beans. Cut into 1" pieces. Cut potato into 1/2" dice. Rinse trout fillets, pat dry, and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper.

  2. 2

    Cook the Potatoes and Green Beans

    Bring a small pot with potatoes and 2 cups lightly salted water to a boil over high heat. Cook until tender but not falling apart, 5-8 minutes. Add green beans and cook until bright green and tender, 3-4 minutes. Drain in colander and set aside.

  3. 3

    Make the Tomato Relish

    In a small mixing bowl, combine tomatoes, half the lemon zest (reserve remaining for garnish), olives, capers, 1 Tbsp. olive oil, 1/4 tsp. salt, and 1/4 tsp pepper. Set aside for flavors to marry.

  4. 4

    Cook the Trout

    Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and trout, skin side up, to hot pan. Cook until browned, 3-5 minutes. Flip, reduce heat to medium, and cook until skin is crispy and trout reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Remove pan from burner and set aside. While trout cooks, make salad.

  5. 5

    Make the Salad

    Mix garlic, 1 Tbsp. lemon juice, and 2 Tbsp. olive oil to a large mixing bowl. Add 1/2 tsp. salt, 1/4 tsp. pepper, potatoes, green beans, and spinach to bowl. Toss to coat.

  6. 6

    Plate the Dish

    Place salad onto a bowl or shallow plate. Set trout next to salad, skin side down, and top with tomato relish. Garnish to taste with remaining lemon zest and lemon wedges.

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