Pan-Seared Trout And Spiralized Veggie Salad

Tender trout pairs with crisp veggies and a bright lemon vinaigrette for a light, vibrant salad.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Vinaigrette

5 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

½ teaspoon coarse kosher salt

½ teaspoon coarse-ground black pepper

1 small shallot, minced

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Trout

2 (10- to 12-ounce) fresh steelhead trout fillets, skin on

2 tablespoons extra-virgin olive oil, divided

½ teaspoon sea salt

½ teaspoon coarse-ground black pepper

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Salad

8 ounces fresh French green beans (haricots verts)

8 ounces sugar snap peas, split lengthwise

½ cup frozen baby lima beans, thawed and drained

1 cup red grape tomatoes, halved

1 yellow summer squash, spiralized

1 zucchini, spiralized

2 cups lightly packed baby arugula

Broccoli microgreens, for garnish

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Directions

For vinaigrette, in a small bowl, whisk together lemon juice, olive oil, kosher salt and ½ teaspoon black pepper; stir in shallot. Set vinaigrette aside.
Cut trout fillets into serving-size pieces. In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook half of the fish pieces, skin sides up, in hot skillet for 5 to 8 minutes or until trout flakes easily with a fork, turning halfway through. Transfer fish to a clean cutting board; repeat with remaining 1 tablespoon oil and fish pieces. Remove skin from trout; season with sea salt and ½ teaspoon black pepper.
Meanwhile, for salad, bring a large saucepan of water to a boil. Add green beans; cook for 1 to 2 minutes or until beans turn bright green. Drain; transfer beans to a bowl of ice water to stop cooking.
In a large bowl, combine green beans, sugar snap peas, lima beans, grape tomatoes, yellow summer squash and zucchini. Drizzle with vinaigrette; gently toss to coat.
To serve, spread arugula on a large serving platter. Arrange vegetable mixture on top. Arrange trout on salad. Garnish with broccoli microgreens, if desired.