Crispy Skin Salmon & Saffron Mayo with Roasted Potatoes, Kohlrabi &  Asparagus

Crispy Skin Salmon & Saffron Mayo

with Roasted Potatoes, Kohlrabi & Asparagus

40 MIN
+$1.45/serving 4 Servings
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
  • with Shrimp
    includes 18 oz Sustainably Sourced Tail-On Shrimp (Peeled & Deveined)
  • with Shrimp

    From the Test Kitchen

    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.
    9 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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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      430 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Crispy Skin Salmon & Saffron Mayo with Roasted Potatoes, Kohlrabi &  Asparagus
    Title
    • 18 oz Tail-On Shrimp (Peeled & Deveined)
    • 1¼ lbs Golden Or Red Potatoes
    • ¾ lb Asparagus
    • 1 Kohlrabi
    • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
    • 1 oz Castelvetrano Olives
    • ¼ cup Mayonnaise
    • 2 Tbsps Sherry Vinegar
    • 1 Tbsp Sugar
    • 1 pinch Saffron
    • 1 Red Onion
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    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.

    Roast the potatoes & kohlrabi
    2 Roast the potatoes & kohlrabi

    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.

    Pickle the onion
    3 Pickle the onion

    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. 

    Roast the asparagus
    4 Roast the asparagus

    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.

    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). 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 shrimp and cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

    Finish the vegetables & serve your dish
    6 Finish the vegetables & serve your dish

    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 shrimp with the finished vegetables. Top the salmon with the saffron mayo. Garnish with the chopped olives. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    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.

    2 Roast the potatoes & kohlrabi

    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.

    Roast the potatoes & kohlrabi
    Pickle the onion
    3 Pickle the onion

    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. 

    4 Roast the asparagus

    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.

    Roast the asparagus
    Cook the shrimp
    5 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails, if desired). 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 shrimp and cook, stirring occasionally, 4 to 5 minutes, or until the shrimp are opaque and cooked through. Turn off the heat.

    6 Finish the vegetables & serve your dish

    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 shrimp with the finished vegetables. Top the salmon with the saffron mayo. Garnish with the chopped olives. Enjoy!

    Finish the vegetables & serve your dish
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