Salmon & Shallot-Dijon Vinaigrette

with Roasted Potatoes & Charred Shishito Peppers

35 MIN

2 Servings

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From the Test Kitchen

Our simply seared salmon gets a bright lift from a piquant vinaigrette made with finely chopped shallot and whole grain dijon whisked together with olive oil and sherry vinegar. We’re serving it with sides of Italian-seasoned potatoes and garlicky, smoky shishito peppers for more pleasantly aromatic flavor.
10 green SmartPoints® per serving
4 blue SmartPoints® per serving
1 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

To make this recipe diabetes friendly and meet the ADA nutrition guidelines for sodium, it is recommended that no additional salt be added to this recipe when prepared. See nutrition information for sodium as packaged.
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Dietary Information

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

Carb Conscious

Nutrition

PER SERVING
Calories

690 Cals (est.)

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fresh

ingredients

2 Skin-On Salmon Fillets
¾ lb Golden Potatoes
2 cloves Garlic
6 oz Shishito Peppers
1 Shallot
1 Tbsp Whole Grain Dijon Mustard
½ oz Sweet Piquante Peppers
2 Tbsps Sherry Vinegar
1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Place on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat; arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the ingredients & make the vinaigrette

Meanwhile, peel and roughly chop 2 cloves of garlic. Roughly chop the piquante peppers. Peel the shallot; finely chop to get 2 tablespoons (you may have extra). In a bowl, combine the chopped shallot, vinegar, and mustard. Slowly whisk in 1 tablespoon of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

3 Char & finish the shishito peppers

In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the shishito peppers in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Continue to cook, stirring occasionally, 2 to 3 minutes, or until charred on all sides. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Transfer to a bowl. Add the chopped piquante peppers and season with salt and pepper; stir to combine. Wipe out the pan.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons 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.* Turn off the heat. Serve the cooked fish with the roasted potatoes and finished shishito peppers. Top the fish with the vinaigrette. Enjoy!

*An instant-read thermometer should register 145°F.

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Salmon & Shallot-Dijon Vinaigrette