Salmon & Niçoise-Style Potato Salad

with Roasted Red Peppers

35 MIN

8 SmartPoints®

2 Servings

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From the Test Kitchen

To accompany our seared salmon, we’re making a Niçoise-style salad that highlights the bright combination of ingredients for which the traditional southern French dish is known, including briny olives, hearty potatoes, and crisp green beans.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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Nutrition

PER SERVING
Calories

600 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Skin-On Salmon Fillet
6 oz Green Beans
¾ lb Golden Potatoes
2 Scallions
1 oz Pitted Niçoise Olives
1 Tbsp Whole Grain Dijon Mustard
2 Tbsps Fromage Blanc
1 oz Sliced Roasted Red Peppers
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 15 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients:

While the potatoes roast, roughly chop the olives and peppers. Thinly slice the scallions. Combine in a bowl. Halve the green beans crosswise.

3 Cook the fish:

While the potatoes continue to roast, pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Transfer to a plate and cover with foil to keep warm.

4 Roast the green beans & finish the potatoes:

Place the halved green beans in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven.

5 Finish the vegetables & serve your dish:

In the reserved bowl, whisk together the mustard, fromage blanc, and 1/2 teaspoon of olive oil. Add the roasted potatoes and green beans and prepared olive-pepper mixture. Season with salt and pepper and toss to combine. Serve the cooked fish with the finished vegetables. Enjoy!