Crispy Honey Dijon Trout with Shingled Potatoes and Lemon Broccoli

This elegant yet easy dish features pan-seared rainbow trout with a crispy skin, topped with a creamy honey Dijon dill sauce. The potatoes are sliced thin and roasted in a single overlapping layer until golden and tender, while the broccoli gets a bright finish with fresh lemon zest.

Everything comes together in just 35 minutes, making it perfect for a weeknight dinner that feels special. The combination of sweet honey, tangy Dijon and fresh dill complements the delicate trout beautifully.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

8 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ¼-inch-thick rounds. Peel and mince or grate garlic. Cut broccoli into bite-size pieces if necessary. Halve, peel and mince shallot. Pick and finely chop fronds from dill. Zest and quarter lemon.
2. In a large bowl, toss potatoes with 2 TBSP oil (4 TBSP for 4 servings), garlic and a couple big pinches of salt and pepper until thoroughly coated. Arrange potatoes on one side of a baking sheet in a single overlapping layer (for 4, layer potatoes across entire sheet). TIP: Be sure to shingle the potatoes in a single layer so they cook evenly. Roast on top rack for 10 minutes (you’ll add the broccoli then).
3. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add broccoli to empty side; toss with a drizzle of olive oil, salt and pepper. (For 4 servings, leave potatoes roasting; add broccoli to a second baking sheet and roast on middle rack.) Return sheet to oven until broccoli and potatoes are browned and tender, 15-18 minutes more.
4. While broccoli and potatoes roast, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon, skin sides down, to pan. Cook until skin is crispy, 5-7 minutes. Flip salmon; continue cooking until opaque and cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add shallot; cook, stirring, until slightly softened, 2-3 minutes. Stir in mustard, stock concentrate, honey and ¼ cup water (⅓ cup water for 4 servings). Simmer until slightly thickened, 2-3 minutes. Turn off heat. Stir in sour cream, half the chopped dill, juice from one lemon wedge and 1 TBSP butter until melted and combined. (For 4, use all the chopped dill, juice from two lemon wedges and 2 TBSP butter.) Season with salt and pepper.
6. Carefully toss broccoli with a pinch of lemon zest to taste. Divide potatoes, broccoli and salmon between plates. Spoon half the sauce over salmon. Serve with remaining sauce and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use salmon instead of rainbow trout?

Yes, salmon works perfectly in this recipe. Adjust cooking time as needed based on thickness.

How do I reheat leftovers?

Reheat the potatoes and broccoli in a 350°F oven for about 10 minutes. Reheat the trout gently in a skillet over low heat to avoid drying it out.

Can I make this dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or omit it. The sauce will still be delicious.