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Steelhead Trout Recipe

An easy, colorful and healthy steelhead trout recipe that is Greek-inspired and so good for you.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 1071 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the steelhead trout
  • 500-600 g filet of steelhead trout
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4 garlic cloves, pressed or grated
  • 2 tbsp olive oil
  • 1 lemon, sliced
  • 1 small orange, sliced
For serving
  • 1 1/4 cups dry quinoa, cooked
  • 1 cup pickled onions (use our pickled onion recipe if desired)
  • 2 cups chopped cucumber
  • 2 cups chopped baby tomatoes
  • 1 cup fresh basil leaves
  • 1 cup crumbled Feta cheese
  • 1 cup chopped kalamata or black olives
  • 1/3 cup capers
  • 1 cup hummus
  • 1 cup tzatziki (use our easy Greek tzatziki recipe)
  • 1 cup spicy Greek feta dip (tirokafteri) (use our Spicy Greek Feta Dip recipe)
For the Greek dressing
  • 1/2 cup olive oil
  • 1/2 tbsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • juice of 1 lemon
  • 1/2 tbsp red wine vinegar
  • 2 small garlic cloves, pressed

Instructions

    Cup of Yum
  1. Preheat the oven to 350F. Line a baking sheet with parchment paper. Place the steelhead trout filet in the middle of the baking sheet. Season with the salt, pepper, pressed garlic cloves and olive oil, making sure to use spread the seasoning all over the fish using your hands or the back of a spoon.
  2. Place the slices of lemon and orange overlapping to cover the top of the trout and set aside.
  3. While the oven is preheating, cook the quinoa, prep the vegetables and make the Greek dressing.
  4. When the quinoa is done cooking and the oven has preheated, cook the prepared steelhead trout for 12-18 minutes or until the trout is done to your desired doneness.
  5. When the trout is done cooking, set aside to rest as you assemble the board/platter.Use a large cutting board or sheet pan and line with parchment paper. Assemble the cooked quinoa, vegetables and dips around the edges of the board or sheet pan, leaving a spot in the middle for the cooked trout. Season the cucumber and tomatoes with a big pinch of salt. Then, gently place the trout in the middle, drizzle the Greek dressing over the entire platter and serve family style (reference the recipe photos for serving inspiration!)

Notes

  • If you can't find steelhead trout, a large filet of salmon will also work for this recipe.
  • Instead of serving with quinoa, try making a batch of our fluffy Greek pitas or another grain of choice like rice.
  • Mix and match the dips of your choosing; if you want, just serve with tzatziki.
  • If you like this recipe, try our One Pan Oven Baked Fish and Tomatoes

Nutrition Information

Calories 1071kcal (54%) Carbohydrates 81.2g (27%) Protein 51.2g (102%) Fat 63.9g (98%) Saturated Fat 15.3g (77%) Polyunsaturated Fat 8.9g Monounsaturated Fat 35.6g Trans Fat 0.1g Cholesterol 116.4mg (39%) Sodium 1648.1mg (69%) Fiber 9.9g (40%) Sugar 14.2g (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1071

% Daily Value*

Calories 1071kcal 54%
Carbohydrates 81.2g 27%
Protein 51.2g 102%
Fat 63.9g 98%
Saturated Fat 15.3g 77%
Polyunsaturated Fat 8.9g 52%
Monounsaturated Fat 35.6g 178%
Trans Fat 0.1g 5%
Cholesterol 116.4mg 39%
Sodium 1648.1mg 69%
Fiber 9.9g 40%
Sugar 14.2g 28%

* Percent Daily Values are based on a 2,000 calorie diet.