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In this dish, we’re pan-searing salmon in a blend of spices like paprika, coriander, and more for vibrant, smoky flavor—perfectly contrasted by the hearty trio of roasted vegetables tossed with briny olives that we're serving alongside it all. A topping of vibrant saffron mayo provides even more exciting flavor.
14 green SmartPoints® per serving
8 blue SmartPoints® per serving
5 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut crosswise into 1/4-inch pieces. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/4-inch pieces. Halve, peel, and thinly slice the onion. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise on an angle into 2-inch pieces (keeping the pointed tips intact). Pit and roughly chop the olives. Place the saffron in a bowl; add 2 teaspoons of hot water. Set aside to steep (or bloom) at least 10 minutes.
Line two sheet pans with foil. Place the potato pieces and kohlrabi pieces on one sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat and arrange in an even layer. Roast 21 to 23 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a large pan (nonstick, if you have one), combine the sliced onion, vinegar, sugar, and 1/2 cup of water. Season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 1 to 2 minutes, or until the liquid is slightly reduced. Turn off the heat. Carefully transfer to a bowl; set aside to cool at least 10 minutes.
Place the asparagus pieces on the remaining sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat.
*An instant-read thermometer should register 145°F.
In a large bowl, combine the roasted potatoes and kohlrabi and roasted asparagus. Reserving 3 tablespoons of the pickling liquid, drain the pickled onion. To the bowl of roasted vegetables, add the pickled onion, reserved pickling liquid, and a drizzle of olive oil. Toss to combine. Taste, then season with salt and pepper if desired. To the bowl of bloomed saffron, add the mayonnaise; season with salt and pepper. Stir to combine. Serve the cooked salmon with the finished vegetables. Top the salmon with the saffron mayo. Garnish with the chopped olives. Enjoy!
Tips from Home Chefs