Seared Salmon & Saffron Potatoes with Shishito Peppers, Labneh & Olives
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Seared Salmon & Saffron Potatoes

with Shishito Peppers, Labneh & Olives

35 MIN
2 Servings
Wellness at Blue Apron
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This hearty dish highlights rich salmon fillets, first coated with a bold blend of smoked paprika before cooking skin-side down in the pan to achieve a perfectly crispy skin. It's served alongside a duo of seared saffron potatoes and shishito peppers––perfectly tempered by a swoosh of cooling labneh.
5-15 PersonalPoints range per serving
To learn more about WW's Points program, visit

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.

Get Cooking

Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious
  • Nutrition
  • Calories
    600 Cals (est.)
Seared Salmon & Saffron Potatoes with Shishito Peppers, Labneh & Olives
  • 2 Skin-On Salmon Fillets
  • ¾ lb Potatoes
  • 3 oz Shishito Peppers
  • 2 cloves Garlic
  • 1 Red Onion
  • 1 oz Castelvetrano Olives
  • 1 Tbsp Red Wine Vinegar
  • 1 pinch Saffron
  • 1 Tbsp Spanish Spice Blend (Smoked Paprika, Ground Cumin, Ground Coriander, Dried Mexican Oregano, Cayenne Pepper & Ground Cinnamon)
  • ¼ cup Labneh Cheese

Tips from Home Chefs

Prepare & start the potatoes
1 Prepare & start the potatoes

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once t boiling, add the diced potatoes and saffron. Cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Drain thoroughly.

2 Prepare the remaining ingredients

Meanwhile, halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Pit and roughly chop the olives. Cut off and discard the stems of the peppers; cut crosswise into 1-inch pieces. Thoroughly wash your hands immediately after handling.

Prepare the remaining ingredients
Start the vegetables
3 Start the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepper pieces and parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy.

4 Finish the vegetables

Using a spoon, move the browned potatoes and peppers to one side of the pan. Add the sliced onion and chopped garlic to the other side; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Stir the vegetables and onion to combine. Continue to cook, stirring frequently, 2 to 3 minutes, until the onion is browned and softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the liquid has cooked off. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Finish the vegetables
Cook the fish & serve your dish
5 Cook the fish & serve your dish

Pat the fish dry with paper towels. Season on both sides with salt and pepper. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, 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. Serve the cooked fish with the finished vegetables. Top the fish with the labneh and chopped olives. Enjoy! 

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

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