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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
Protein20% · 40g
Carbs25% · 50g
Fat55% · 49g
6g
Fiber
780mg
Sodium
4.9g
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
51th pctl
More protein than 51% of 1,474 meals
Protein density
4.9g /100cal
Leaner than 54% of meals
vs Seafood average
7% heavier
This810
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
Potatoes
Asparagus
Cream Sauce Base
White Wine Vinegar
Garlic
Parmesan Cheese
Rainbow Trout
Panko Breadcrumbs
Parsley
Dijon Mustard
Olive Oil
Sugar
Cooking Oil
Butter
Salt
Black Pepper
How to make it
1
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Roughly chop parsley. Trim and discard bottom 1 inch from asparagus.Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
2
Meanwhile, place potatoes in 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 potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, combine panko, parsley, half the Parmesan (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper in a medium bowl.
3
Pat salmon* dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on plate.Evenly spread tops with a thin layer of half a packet of mustard (whole packet for 4 servings). Mound tops with panko mixture, pressing firmly to adhere.
4
Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt, and pepper.Return to middle rack and roast until asparagus and garlic are tender, and salmon is golden brown and cooked through, 10-12 minutes. (For 4 servings, toss asparagus on a second sheet; roast asparagus on middle rack and salmon on top rack.)
5
To pot with potatoes, add roasted garlic with its oil, half the cream sauce base, remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
6
Heat a small pan over medium-high heat. Add half the vinegar (save the rest for another use), remaining cream sauce base, remaining mustard, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).Taste and season with salt and pepper.
7
Divide salmon, asparagus, and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve.
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Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Roughly chop parsley. Trim and discard bottom 1 inch from asparagus.Place garlic cloves in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch into a packet and place on a baking sheet. Roast on middle rack for 10 minutes (you’ll add more to the sheet then).
2
Step 2
Meanwhile, place potatoes in 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 potato cooking liquid (¾ cup for 4 servings), then drain. Return potatoes to pot and cover to keep warm. While potatoes cook, combine panko, parsley, half the Parmesan (you’ll use the rest later), 1 TBSP olive oil (2 TBSP for 4), and a pinch of salt and pepper in a medium bowl.
3
Step 3
Pat salmon* dry with paper towels and season all over with salt and pepper. Place on a plate; drizzle skin sides with oil; rub to coat. Place, skin sides down, on plate.Evenly spread tops with a thin layer of half a packet of mustard (whole packet for 4 servings). Mound tops with panko mixture, pressing firmly to adhere.
4
Step 4
Once garlic has roasted 10 minutes, remove sheet from oven. Carefully add salmon to one side of sheet. Toss asparagus on empty side with a drizzle of oil, salt, and pepper.Return to middle rack and roast until asparagus and garlic are tender, and salmon is golden brown and cooked through, 10-12 minutes. (For 4 servings, toss asparagus on a second sheet; roast asparagus on middle rack and salmon on top rack.)
5
Step 5
To pot with potatoes, add roasted garlic with its oil, half the cream sauce base, remaining Parmesan, and 1 TBSP butter (2 TBSP for 4 servings). Mash with a potato masher or fork until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
6
Step 6
Heat a small pan over medium-high heat. Add half the vinegar (save the rest for another use), remaining cream sauce base, remaining mustard, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).Taste and season with salt and pepper.
7
Step 7
Divide salmon, asparagus, and mashed potatoes between plates. Drizzle salmon with creamy mustard sauce and serve.
The best-known meal kit in the country, HelloFresh runs 90+ recipes a week spanning its Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy lines.
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puts Parmesan Herb-Crusted Rainbow Trout with HelloFresh's Parmesan Herb Crusted Rainbow Trout: 810 calories, 40g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 810 calories per serving and 40 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Trout is a generic common name for numerous species of carnivorous freshwater fishes belonging to the genera Oncorhynchus, Salmo, and Salvelinus, all of which are members of the subfamily Salmoninae in the family Salmonidae. The word trout is also used for some similar-shaped but non-salmonid fish, such as the spotted seatrout/speckled trout. [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution41% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Frequently asked questions
How many calories are in Parmesan Herb-Crusted Rainbow Trout?
Parmesan Herb-Crusted Rainbow Trout contains 810 calories and 40 g of protein per serving, portioned as HelloFresh's Parmesan Herb Crusted Rainbow Trout: 810 calories, 40g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Parmesan Herb-Crusted Rainbow Trout?
Parmesan Herb-Crusted Rainbow Trout is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Potatoes
Asparagus
Cream Sauce Base
White Wine Vinegar
Garlic
Parmesan Cheese
Rainbow Trout
Panko Breadcrumbs
Parsley
Dijon Mustard
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