Oven-Baked Citrus Steelhead Trout + Roasted Sweet Potato Wedges & Spring-Mix Salad
A lighter seafood option than scallops: flaky farm-raised steelhead (on sale) baked with citrus and herbs, served with a crunchy spring-mix salad and roasted sweet potato wedges.
Back to full listIngredients
- Steelhead Fillet (Fresh Farm Raised) 12–14 oz fillet total (2 portions) $8.99 sale (per lb)
- Sweet Potato 1 lb, cut into wedges $2.49 (per lb)
- Simple Truth Organic® Baby Spring Mix (5 oz) 1 (5 oz) box $3.00 sale
- Fresh Large Organic Navel Oranges - Each 1 orange (2 tbsp juice + a few slices) $2.99
- Fresh Organic Lemon - Each 1/2 lemon (1 tbsp juice) $1.69
- Green Onions 2, sliced $1.50
- Olive oil 2 tbsp, divided
- Salt to taste
- Black pepper to taste
- Dried thyme or rosemary (optional) 1/2 tsp
Instructions
- Roast sweet potatoes: Heat oven to 425°F. Toss sweet potato wedges with 1 tbsp olive oil, salt, pepper, and thyme/rosemary (optional). Roast 22–30 minutes, flipping once, until tender and browned.
- Bake steelhead: On a lined sheet pan, place steelhead skin-side down. Season with salt and pepper. Drizzle with 1/2 tbsp olive oil, 2 tbsp orange juice, and 1 tbsp lemon juice; top with a few thin orange slices. Bake 10–14 minutes (depending on thickness) until it flakes easily.
- Make salad: Toss spring mix with sliced green onions, 1/2 tbsp olive oil, a squeeze of orange or lemon, salt and pepper.
- Serve: Plate steelhead with roasted sweet potatoes and spring-mix salad.
Health notes: ~550–750 kcal/serving depending on sweet potato portion and added fats. High omega-3s, high fiber if you add more greens.
Drink pairing: Washington Riesling (dry) or Sauvignon Blanc; both handle citrus and fish cleanly.