All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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.
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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