Out with the old and in with the new. Color your spring plate with the freshest produce of the season: citrus, rhubarb, carrots, asparagus, strawberries, and more! Best of all, these quick and easy spring dinners can be made in 30 minutes or less—perfect for the midweek crunch!

INGREDIENTS

1 - tablespoon olive oil
1 - tablespoon unsalted butter
8 - ounces cremini or other mushrooms, sliced
3 - medium carrots, thinly bias-sliced
2/3 - cup fresh shelled or frozen peas
1/2 - cup whipping cream
1/4 - cup water
1/4 - teaspoon each kosher salt and ground black pepper
8 - ounces smoked trout, skin removed
2 - tablespoons chopped fresh chives
1 - large bunch watercress, tough stalks removed

DIRECTIONS

In a large skillet heat olive oil and butter over medium heat. Add mushrooms; cook 2 minutes or until they release their liquid. Stir in carrots. Cover. Cook 3 minutes. Uncover. Add peas, cream, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, 4 minutes or until peas are tender, stirring occasionally.

Break trout into large pieces; gently stir into vegetable mixture. Reduce heat to medium. Heat through. Stir in chives. Top with watercress.
FROM THE TEST KITCHEN

Hot-smoked trout has an intense, salty flavor and flaky texture. You could easily swap in hot-smoked salmon or even high-quality tuna.
Nutrition Facts (Creamy Spring Vegetables & Smoked Trout)

Per serving: 294 kcal cal., 21 g fat (10 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 84 mg chol., 755 mg sodium, 11 g carb., 3 g fiber, 6 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet