Express
Trout in Creamy Pesto Sauce
with Tuscan-style zucchini
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Tree Nuts (Walnuts), Fish (Trout), Milk
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Under %{max_calories} caloriesUnder 35g carbsPescatarianOver 30g protein
- Keto-Friendly
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 2 Zucchini
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10 oz. Steelhead Trout Filets
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4 fl. oz. Cream Sauce Base
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1 oz. Basil Pesto
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⅘ oz. Tuscan Herb Butter
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½ oz. Walnut Halves
- 2 tsp. Minced Garlic and Parsley
- 1 tsp. Garlic Pepper
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) bP8ZL5Oz
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Calories540
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Carbohydrates11g
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Net Carbs8g
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Fat40g
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Protein36g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 1 Plate
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 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 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. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/2" slices on an angle. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Coarsely crush walnuts in shipping bag. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add zucchini to hot pan and stir occasionally until lightly browned and tender, 6-8 minutes.Add minced garlic and parsley, half the garlic pepper (reserve remaining for sauce), 1/4 tsp. salt, and butter (to taste). Stir occasionally until combined, 1-2 minutes.Remove from burner.While vegetables cook, continue recipe. -
3 Cook the Trout
Pat trout dry. Season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper.
Place another large non-stick pan over medium heat and add 1 tsp. olive oil. Add trout, skin-side up, to hot pan. Cook until trout reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Reduce heat to medium-low. Transfer to a plate and cover with foil. Keep pan over medium-low heat; no need to wipe clean. -
4 Make Sauce and Finish Dish
Add cream base, pesto, and remaining garlic pepper to hot pan. Stir often until combined and sauce is slightly thickened, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping trout with sauce. Garnish zucchini with crushed walnuts. Bon appétit!
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