Photo: Annabelle Breakey; Styling: Basil Friedman
YieldsMakes 4 servings

How to Make It

Step 1
1

In a blender, whirl parsley, olive oil, 2 tbsp. lemon juice, zest, and 1/4 tsp. salt.

Step 2
2

In separate bowls, gently toss potatoes and squash with some dressing, and tomato wedges with 1 tsp. lemon juice, adding salt and freshly ground black pepper to taste.

Step 3
3

On 4 plates, evenly divide veggies and trout. Add more dressing to taste.

Ingredients

 1 cup chopped flat-leaf parsley
 7 tablespoons olive oil
 2 tablespoons plus 1 tsp. fresh lemon juice, divided
 1/2 teaspoon finely shredded lemon zest
 1/4 teaspoon kosher salt, plus more to taste
 3/4 pound cooked Yukon Gold potatoes, cut into 1/4-in.-thick slices
 1/2 pound yellow crookneck squash, very thinly sliced
 3 medium yellow tomatoes, cut into wedges
  Freshly ground black pepper
 8 ounces smoked trout, broken into flakes

Directions

Step 1
1

In a blender, whirl parsley, olive oil, 2 tbsp. lemon juice, zest, and 1/4 tsp. salt.

Step 2
2

In separate bowls, gently toss potatoes and squash with some dressing, and tomato wedges with 1 tsp. lemon juice, adding salt and freshly ground black pepper to taste.

Step 3
3

On 4 plates, evenly divide veggies and trout. Add more dressing to taste.

Smoked Trout and Veggie Salad