Grilled Steelhead with Lemony Green Onion Salsa Verde + Sautéed Spinach & Blistered Tomatoes

A fast, bright, and slightly smoky grill dinner that still feels like winter: grilled steelhead (similar richness to salmon) with a tangy-citrus salsa verde, plus quick-seared spinach and blistered cherry tomatoes. It’s very WA-February friendly: citrus is peak, onions store well, and spinach is a cool-weather staple—plus the fish is a standout sale.

Back to full list

Ingredients

Steelhead Fillet (Fresh Farm Raised) 1 lb (for 2 people) $8.99 (sale)
Simple Truth Organic® Fresh Lemons Bag (or any lemons) 1 lemon (zest + 2 tbsp juice) $6.99 (2 lb bag)
Fresh Organic Limes - Each (optional) 1/2 lime (1 tbsp juice) (optional but nice) $1.29
Organic Green Onions 2, thinly sliced (whites + greens separated) $2.19 each
Organic Spinach 1 package (about 5–6 oz), roughly chopped $3.49
NatureSweet Cherubs Grape Tomatoes (10 oz) 10 oz $4.99
Olive oil 2 1/2 tbsp, divided
Salt 1 tsp, divided (plus more to taste)
Black pepper 1/2 tsp, divided
Red pepper flakes (optional) Pinch
Italian parsley (or cilantro) 1/2 cup leaves, chopped (optional but recommended)

Instructions

Prep the grill: Heat grill to medium-high (about 400–450°F). Clean and oil the grates.
Prep the salsa verde-ish topping: In a bowl, mix 2 sliced green onion greens, 1/2 cup chopped parsley (optional but recommended), zest of 1 lemon, 2 tbsp lemon juice, (optional) 1 tbsp lime juice, 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes. Set aside.
Prep the fish: Pat dry 1 lb steelhead. Rub with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.
Grill the steelhead: Place steelhead skin-side down. Close lid and grill 6–10 minutes (depending on thickness) until it flakes easily and reaches 125–130°F for medium or 135°F for more well-done. Carefully remove from grill.
Start the veggie side on the stove: While fish grills, heat 1 tbsp olive oil in a large skillet over medium-high.
Blister the tomatoes: Add 10 oz grape tomatoes and 2 sliced green onion whites with a pinch of salt. Cook 4–6 minutes, shaking/stirring occasionally, until tomatoes blister and some burst.
Wilt the spinach: Add 5–6 oz chopped spinach, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 1–2 minutes, tossing, until just wilted. Taste and adjust seasoning.
Serve: Plate grilled steelhead and spoon the lemony salsa verde topping over the top. Serve with the spinach and blistered tomatoes alongside.

Health notes: ~600–750 calories per serving. Healthiness: Very healthy—omega-3 rich fish, lots of greens; keep oil moderate.

Drink pairing: Wine pairing: Rich, salmon-like fish + bright citrus/herb sauce calls for whites with energy or a light red with low tannin. Try: 1) Sauvignon Blanc – grapefruit/lime notes echo the sauce. Local pick: Chateau Ste. Michelle Sauvignon Blanc (WA). 2) Dry Riesling – great with grill char + citrus. 3) Pinot Noir – if you want red; keep it light-bodied and not too oaky.

Careme