Steelhead Trout with Warm Potato Salad

Ingredients

• Steelhead trout fillets (4 (6-ounce) fillets)
• Salt (to taste)
• Black pepper (to taste)
• Olive oil (3 tablespoons)
• Lemon juice (2 tablespoons, freshly squeezed)
• Dijon mustard (1 tablespoon)
• Fresh dill (2 tablespoons, chopped)
• Dill pickles (1/2 cup, diced)
• Red onion (1/2 cup, finely chopped)
• Potatoes (1 pound, baby yukon gold or red potatoes)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper and place the steelhead trout fillets on it. Season the fillets generously with salt and black pepper to taste.
3. Bake the trout in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
4. While the trout is baking, prepare the warm potato salad. In a large pot, bring salted water to a boil and add the potatoes. Cook until tender, about 10-12 minutes. Drain the potatoes and allow them to cool slightly before cutting them into halves or quarters.
5. In a large mixing bowl, combine the cooked potatoes, diced red onion, dill pickles, and chopped fresh dill.
6. In a small bowl, whisk together the Dijon mustard, lemon juice, and olive oil. Pour this dressing over the potato mixture, and toss gently to coat the potatoes evenly. Season with additional salt and pepper to taste.
7. Divide the warm potato salad among four plates and top each portion with a steelhead trout fillet.
8. Serve immediately, garnished with extra dill if desired, and enjoy the delightful medley of flavors!