Steelhead Trout Niçoise

with warm potato and spinach salad

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Fish

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A note about serious food allergies

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)

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

  • Calories
    417
  • Carbohydrates
    18g
  • Fat
    23g
  • Protein
    39g
  • Sodium
    1212mg

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

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Cut olives into ¼" slices. Cut Roma tomato into ½' 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 ½" dice. Rinse trout fillets, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

  • Step 2 - Cook the Potatoes and Green Beans
    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.

  • Step 3 - Make the Tomato Relish
    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, ¼ tsp. salt, and ¼ tsp pepper. Set aside for flavors to marry.

  • Step 4 - Cook the Trout
    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.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Mix garlic, 1 Tbsp. lemon juice, and 2 Tbsp. olive oil to a large mixing bowl. Add ½ tsp. salt, ¼ tsp. pepper, potatoes, green beans, and spinach to bowl. Toss to coat.

  • Step 6 - Plate the Dish
    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.