Express
Sheet Pan Lemon Garlic Trout
with dill potatoes and green beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Gluten-Smart
- Mediterranean
Chef
Maija Barnes
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)
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10 oz. Steelhead Trout Filets
- 8 oz. Yukon Potatoes
- 8 oz. Green Beans
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1 oz. Light Sour Cream
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⅘ oz. Lemon Garlic Butter
- 2 tsp. Minced Garlic and Parsley
- 1 tsp. Garlic Salt
- 2 Dill Sprigs
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) 8O7lo93D
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Calories460
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Carbohydrates31g
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Net Carbs26g
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Fat23g
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Protein36g
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Sodium1200mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 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 breasts, pat dry. Cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook in a medium non-stick pan over medium heat with 1 tsp. olive oil until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Cut potatoes into 1" dice.
Stem and mince dill. -
2 Start the Vegetables
Trim green beans, if necessary.
Place potatoes on prepared baking sheet and toss with 1 tsp. olive oil, half the garlic salt (reserve remaining for green beans), half the minced garlic and parsley (reserve remaining for trout), and a pinch of pepper. Push potatoes to one side of sheet and spread into an even layer on their side.Add green beans to now-empty side of baking sheet and toss with remaining garlic salt and a pinch of pepper. Cover green beans side with foil.Roast in hot oven until green beans begin to turn bright green, 15-20 minutes. -
3 Finish Vegetables and Add Trout
Carefully remove sheet from oven. Combine vegetables and push to one side of sheet. Sheet and vegetables will be hot! Use a utensil.
Cover vegetables side with foil.Pat trout dry and place skin-side down on now-empty side of sheet. Evenly top trout with remaining minced garlic and parsley and 1/4 tsp. salt. Sheet will be hot! Use caution.Roast again in hot oven until vegetables are tender and trout reaches a minimum internal temperature of 145 degrees, 7-10 minutes.Carefully remove sheet from oven.While vegetables and trout roast, continue recipe. -
4 Make Dill Crema and Finish Dish
In a mixing bowl, combine sour cream, dill, and 1 tsp. water. Set aside.
Plate dish as pictured on front of card, topping trout with softened butter and garnishing vegetables with dill crema. Bon appétit!
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