Steelhead with Radish and Arugula Salad

Ingredients

• Salt and pepper - To taste
• Honey - 1 teaspoon
• Balsamic vinegar - 2 tablespoons
• Red onion - 1/4 cup, thinly sliced
• Cherry tomatoes - 1 cup, halved
• Arugula - 2 cups
• Radishes - 4, thinly sliced
• Black pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Olive oil - 2 tablespoons
• Steelhead trout fillets - 2 fillets

Instructions

1. Preheat the oven to 400°F.
2. Place the steelhead trout fillets on a baking sheet lined with parchment paper.
3. Drizzle the fillets with olive oil and lemon juice. Season with salt and black pepper.
4. Bake for 10 minutes, or until the fish is cooked through and flakes easily with a fork.
5. In a large bowl, combine the radishes, arugula, cherry tomatoes, and red onion.
6. In a small bowl, whisk together the balsamic vinegar, honey, salt, and pepper to make the dressing.
7. Pour the dressing over the salad and toss to coat.
8. Serve the steelhead trout fillets with the radish and arugula salad on the side.