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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein16% · 39g
Carbs24% · 56g
Fat60% · 63g
10g
Fiber
580mg
Sodium
4.1g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
48th pctl
More protein than 48% of 1,474 meals
Protein density
4.1g /100cal
Leaner than 29% of meals
vs Seafood average
24% heavier
This940
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Sour Cream
Green Beans
Sweet Potato
Steelhead Trout
Parmesan Cheese
Mayonnaise
Panko Breadcrumbs
Scallions
Dijon Mustard
Garlic Powder
Sliced Almonds
Black Pepper
Sugar
Cooking Oil
Butter
Salt
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces; transfer to a medium pot with enough salted water to cover by 2 inches.Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
2
While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Trim green beans if necessary.In a small bowl, combine mayonnaise, mustard, half the garlic powder (you’ll use the rest in the next step), and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Transfer 2 TBSP sauce (4 TBSP for 4) to a separate small bowl; reserve for serving.
3
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes.Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.
4
Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.Place trout, skin sides down, on a baking sheet. (TIP: Line with aluminum foil first for easy cleanup.) Evenly spread tops with 1 tsp sauce each; mound with panko mixture, pressing firmly to adhere.Roast on top rack until trout is cooked through and cheese melts, 10-12 minutes.
5
Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.Remove from heat; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). Continue to stir until butter is melted and almonds are golden, 30-60 seconds. (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.
6
While green beans cook, to bowl with reserved sauce, add water 1 tsp at a time until mixture reaches a drizzling consistency.To pot with sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed.Stir in remaining scallion greens; taste and season with salt and pepper.
7
Divide trout, mashed sweet potatoes, and green beans between plates. Top trout with reserved sauce and serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice sweet potatoes into ½-inch pieces; transfer to a medium pot with enough salted water to cover by 2 inches.Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
2
Step 2
While sweet potatoes cook, trim and finely chop scallion greens (save whites for another use). Trim green beans if necessary.In a small bowl, combine mayonnaise, mustard, half the garlic powder (you’ll use the rest in the next step), and ½ tsp sugar (1 tsp for 4 servings). Season with salt and pepper. Transfer 2 TBSP sauce (4 TBSP for 4) to a separate small bowl; reserve for serving.
3
Step 3
Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko and toast, stirring, until golden and fragrant, 2-3 minutes.Turn off heat; transfer to a shallow dish and stir in Parmesan, half the scallion greens, remaining garlic powder, and a pinch of salt and pepper. Wipe out pan.
4
Step 4
Pat trout* dry with paper towels; season with salt and pepper. Drizzle skin sides with oil; rub to coat.Place trout, skin sides down, on a baking sheet. (TIP: Line with aluminum foil first for easy cleanup.) Evenly spread tops with 1 tsp sauce each; mound with panko mixture, pressing firmly to adhere.Roast on top rack until trout is cooked through and cheese melts, 10-12 minutes.
5
Step 5
Meanwhile, heat a drizzle of oil in pan used for panko over medium-high heat. Add green beans; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.Remove from heat; stir in almonds and 1 TBSP butter (2 TBSP for 4 servings). Continue to stir until butter is melted and almonds are golden, 30-60 seconds. (TIP: Return pan to low heat if needed to melt butter.) Cover to keep warm.
6
Step 6
While green beans cook, to bowl with reserved sauce, add water 1 tsp at a time until mixture reaches a drizzling consistency.To pot with sweet potatoes, add sour cream, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Mash until smooth, adding splashes of reserved sweet potato cooking liquid as needed.Stir in remaining scallion greens; taste and season with salt and pepper.
7
Step 7
Divide trout, mashed sweet potatoes, and green beans between plates. Top trout with reserved sauce and serve.
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