Pan-Seared Steelhead with Dill Pan Sauce + Roasted Yukon Golds & Rainbow Carrots

A Pacific Northwest weeknight hero: buttery, quick-seared steelhead with a punchy dill-caper pan sauce, plus crispy-on-the-edges Yukon Golds and sweet roasted carrots. Cozy winter vibes, restaurant feel—done fast.

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Ingredients

Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb (you’ll cook ~12–14 oz for 2; save the rest for lunch) $11.99 sale
Organic Yukon Gold Potatoes, 3 lb bag ~1 lb (about 3 medium) $4.99
Cal-Organic Organic Rainbow Carrots Bunch 1 bunch $3.69
Simple Truth Organic® Baby Dill 2 tbsp chopped $2.79
Organic Yellow Peeled Onion 1/2 onion, thin-sliced $1.99
Pantry: olive oil 2–3 tbsp
Pantry: butter 2 tbsp
Pantry: lemon (or a splash of vinegar) 1
Pantry: capers (optional but great) 1–2 tbsp
Pantry: salt, black pepper to taste
Pantry: garlic (optional) 1 clove

Instructions

Prep: Heat oven to 425°F. Line a sheet pan. Cut potatoes into 1-inch chunks. Trim carrots; halve lengthwise if thick. Chop dill; thin-slice onion.
Roast the sides: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper. Spread on 2/3 of the sheet pan. Toss carrots with 1 tbsp olive oil, salt, pepper; add to remaining space. Roast 25–30 minutes, tossing once, until potatoes are browned and carrots are tender.
Cook the steelhead (stove): Pat fish dry. Season with salt and pepper. Heat a large skillet over medium-high with 1 tbsp oil. Sear fish skin-side down (if skin-on) 4–5 minutes until crisp; flip and cook 1–3 minutes more until just cooked through (125–130°F for medium). Move fish to a plate.
Make the dill pan sauce: Lower heat to medium. Add butter and onion (and garlic if using). Cook 2–3 minutes to soften. Stir in capers (optional), then squeeze in lemon. Splash in 2–3 tbsp water to loosen. Turn off heat; stir in chopped dill. Taste and adjust salt/pepper/lemon.
Serve: Plate steelhead, spoon sauce over top. Serve with roasted Yukon Golds and carrots.

Health notes: ~750–850 calories/person (depends on butter/oil). Healthiness: Balanced and high-protein with omega-3s; add extra veg or reduce butter for lighter.

Drink pairing: Wine: Washington State Chardonnay (look for Chateau Ste. Michelle). Beer: a crisp Kölsch-style ale.

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