Oven-Baked Steelhead Trout is a tender, juicy, and protein-packed main dish or lunch. Served with a tangy herb olive salsa on top, this is a quick 30-minute meal you’ll want to make again and again!
Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
Place the trout skin side down on a parchment-lined baking sheet. Make sure to pat it dry first on both sides. Brush trout with olive oil. Sprinkle it with salt. Add sliced orange.
Bake for 12-15 minutes, depending on how thick the fish is. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. An instant-read thermometer should read 135-145° F.
In a bowl add the olive oil, lemon juice, lemon zest, olives, chopped shallot, chopped green onions, chopped cilantro and chopped arugula. Mix to combine. Salt to taste.
Once the trout is done cooking, add to a serving platter, squeeze the oranges a bit and remove them off the trout. Top with Herb Olive Salsa and serve with LangeTwins 2021 Albariño Corsaire Vineyard and 2021 Nero d'Avola Rosé and enjoy!
Notes
Cooking tip: An instant-read thermometer should read 145° F. The best way to check for doneness is to use a fork to gently prick the fish, and if it flakes easily, it’s ready. Make-Ahead Instructions: The trout can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The herb salsa can be made, covered, and refrigerated up to 2 days ahead of time. Serving: Serve this trout warm, room temperature, or cold. Add on top of a salad, pasta, potatoes, roasted veggies, or rice.