Smoky-Paprika Steelhead with Blistered Tomato Pan Sauce + Wilted Spinach & Roasted Rainbow Carrots

A cozy, restaurant-y seafood night that’s still weeknight fast: sweet, juicy WA steelhead gets a smoky paprika crust, then you build a quick pan sauce with blistered grape tomatoes. Serve over wilted spinach with a side of crisp-tender roasted rainbow carrots—bright, wintery, and satisfying without feeling heavy.

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Ingredients

Fresh Steelhead Trout Fillet 1 lb (cut into 2 portions) $11.99 sale (reg $13.99) per 1 lb
Simple Truth Organic® Rainbow Baby Carrots 12 oz $2.79 per 12 oz
Organic Spinach 5–6 oz (about half the container) $3.49 per 1 ct
Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $3.50 sale (reg $4.79) per 10 oz
Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 per 3 ct
Lemon (not listed) 1 —
Smoked paprika (pantry) 1 tsp —
Olive oil (pantry) 2–3 tbsp —
Butter (pantry, optional) 1 tbsp —
Salt & black pepper (pantry) to taste —
Red pepper flakes (pantry, optional) pinch —

Instructions

Heat oven to 425°F. Line a sheet pan for easy cleanup.
Prep carrots: toss carrots with 1 tbsp olive oil, salt, and pepper. Spread on the sheet pan and roast until browned and tender-crisp, 18–25 minutes, shaking once halfway.
Prep fish: pat steelhead dry. Season both sides with salt, pepper, and smoked paprika.
Sear fish (stove): heat a skillet over medium-high with 1 tbsp olive oil. Sear steelhead skin-side down (if skin-on) until skin is crisp, 3–4 minutes. Flip and cook 1–2 minutes more (it will finish in the sauce). Transfer to a plate.
Build the blistered-tomato sauce: lower heat to medium. Add tomatoes to the same skillet with a pinch of salt; cook until they burst and get jammy, 4–6 minutes. Add minced garlic and red pepper flakes (if using) and cook 30 seconds.
Finish sauce + fish: add 2–3 tbsp water and squeeze in half the lemon; scrape up browned bits. Swirl in butter (optional). Nestle fish back into the skillet and cook just until opaque and flakes easily, 2–4 minutes depending on thickness.
Wilt spinach: add spinach to the skillet in handfuls, turning until just wilted, 1–2 minutes. Taste and adjust with more lemon, salt, and pepper.
Serve: plate spinach and tomatoes, top with steelhead, and serve roasted carrots on the side with extra lemon wedges.

Health notes: ~650–750 calories per serving (depends on oil/butter). High-protein, rich in omega-3s; lots of vitamin A/K from carrots/spinach. Moderate sodium; keep butter to 1 tbsp total if you want it lighter.

Drink pairing: Wine: Washington State Chardonnay (Columbia Valley) or a dry Riesling. Beer: a crisp Kölsch or pilsner.

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