Crispy Skin Salmon with Roasted Potatoes & Cauliflower

Crispy Skin Salmon

with Roasted Potatoes & Cauliflower

30 MIN
2 Servings
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From the Test Kitchen

Alongside our crispy skin salmon we’re serving a hearty mix of roasted potatoes and cauliflower, briny olives, and roasted red peppers, all tossed together with fresh lemon juice and tangy parmesan cheese.
5 Points value per serving
To learn more about WW's Points program, 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value 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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    620 Cals (est.)
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Nutrition Label
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fresh
ingredients
Crispy Skin Salmon with Roasted Potatoes & Cauliflower
Title
  • 2 Skin-On Salmon Fillets
  • ¾ lb Potatoes
  • 1 head Romanesco Or White Cauliflower
  • 2 Scallions
  • 1 Lemon
  • 1 oz Pitted Niçoise Olives
  • 1 oz Sliced Roasted Red Peppers
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, roughly chop the olives. Roughly chop the peppers. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large bowl, combine the chopped olives, chopped peppers, and sliced scallions; drizzle with olive oil and stir to combine.  

Cook the fish
3 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Finish the vegetables & serve your dish
4 Finish the vegetables & serve your dish

Just before serving, to the bowl of prepared olive-pepper mixture, add the roasted vegetables, lemon juice, cheese, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cauliflower; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the olives. Roughly chop the peppers. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large bowl, combine the chopped olives, chopped peppers, and sliced scallions; drizzle with olive oil and stir to combine.  

Prepare the remaining ingredients
Cook the fish
3 Cook the fish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle 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. 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

4 Finish the vegetables & serve your dish

Just before serving, to the bowl of prepared olive-pepper mixture, add the roasted vegetables, lemon juice, cheese, and a drizzle of olive oil; season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Enjoy!

Finish the vegetables & serve your dish
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