Oven-Baked Steelhead Trout with Vibrant Radish and Arugula Salad

Ingredients

• Steelhead trout fillets (4 (6-ounce) fillets)
• Olive oil (2 tablespoons)
• Lemon juice (2 tablespoons, freshly squeezed)
• Salt (1 teaspoon, divided)
• Black pepper (1/2 teaspoon, divided)
• Radishes (1 cup, thinly sliced)
• Arugula (4 cups, washed and dried)
• Cherry tomatoes (1 cup, halved)
• Red onion (1/2 medium, thinly sliced)
• Balsamic vinegar (2 tablespoons)
• Honey (1 tablespoon)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper for easy cleanup.
3. Place the steelhead trout fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice, then season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
4. Bake the trout in the preheated oven for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. While the fish is baking, prepare the salad: In a large mixing bowl, combine the sliced radishes, arugula, halved cherry tomatoes, and red onion.
6. In a small bowl, whisk together the balsamic vinegar, honey, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the sweet and tangy dressing.
7. Pour the dressing over the salad and toss gently to ensure everything is well coated.
8. Once the trout is done, remove it from the oven and let it rest for a minute.
9. Serve the steelhead trout fillets alongside the vibrant radish and arugula salad for a refreshing, nutritious meal.