Sheet-Pan Steelhead Trout & Root Vegetables

Servings 4 servings
Prep Time 15 minutes


For the roasted vegetables:

  • 2 large shallots peeled and quartered lengthwise
  • 8 baby red potatoes quartered
  • 1 bunch tri-colored carrots sliced into 2-inch pieces
  • 2 tablespoons extra virgin olive oil
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 1 ½ tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 2 tablespoons chopped fresh parsley reserve a pinch for the trout
  • 2 tablespoons chopped fresh dill reserve a pinch for the trout

For the trout:

  • 4 tablespoons unsalted butter
  • 2 garlic cloves minced
  • 3 sprigs fresh thyme
  • 1 tablespoon freshly squeezed lemon juice
  • 4 6-ounce steelhead trout fillets skin removed
  • Kosher salt to taste
  • 1 lemon cut into slices


  1. Heat the oven to 425 F and warm a large sheet pan in it for 5 minutes.

  2. Meanwhile, place the shallots, potatoes, carrots, olive oil, salt and black pepper in a bowl and toss to combine.

  3. Spread out the vegetables evenly on the warm sheet pan and roast for 10 to 12 minutes.

  4. While the vegetables cook, melt the butter in a small saucepan over medium-low heat and add in the garlic and thyme sprigs. Cook for 3 to 4 minutes until fragrant. Set aside to cool for 5 minutes and then remove the thyme sprigs and stir in the fresh lemon juice.

  5. Pat the trout fillets dry with a paper towel and season with salt.

  6. Drizzle the trout fillets with the garlic-thyme butter, coating all sides with your hands or a pastry brush.

  7. Stir the vegetables and clear some space on the pan for the trout fillets.

  8. Lower the oven temperature to 375 F and cook for 18 to 20 minutes or until the trout reaches an internal temperature of 145 F.

  9. Remove the pan from the oven and put the roasted vegetables in a clean bowl.

  10. In a small bowl, whisk the balsamic vinegar and honey together and toss it with the roasted vegetables. Then add the fresh parsley and dill.

  11. Transfer the vegetables to a serving dish and top with the trout fillets. Garnish with the remaining fresh herbs and the fresh lemon slices.