Seared Salmon & Scallion-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables

Seared Salmon & Scallion-Dijon Vinaigrette

with Roasted Potatoes & Sautéed Vegetables

35 MIN
4 Servings
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From the Test Kitchen

Our simply seared salmon gets a bright lift from a piquant vinaigrette made with chopped scallions and whole grain dijon whisked together with olive oil and rice vinegar. We’re serving it with sides of Italian-seasoned potatoes and garlicky mushrooms and peppers for more pleasantly aromatic flavor.
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 Point per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

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

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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Nutrition Label
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ingredients
Seared Salmon & Scallion-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables
Title
  • 4 Skin-On Salmon Fillets
  • 2 cloves Garlic
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1¼ lbs Potatoes
  • 2 Scallions
  • 1 oz Pickled Peppadew Peppers
  • 1 Tbsp Rice Vinegar
  • 2 Bell Peppers
  • ½ lb Mushrooms
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. 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.

Prepare the remaining ingredients & make the vinaigrette
2 Prepare the remaining ingredients & make the vinaigrette

Meanwhile, cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced white bottoms of the scallions, vinegar, and mustard. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Cook & finish the vegetables
3 Cook & finish the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bell peppers. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Add the chopped peppadew peppers and season with salt and pepper. Stir to combine; cover with foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish
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 a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. 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 vegetables. Top the fish with the vinaigrette. Garnish with the sliced green tops of the scallions. Enjoy!

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

Tips from Home Chefs

Prepare & roast the potatoes
1 Prepare & roast the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat. 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.

2 Prepare the remaining ingredients & make the vinaigrette

Meanwhile, cut the mushrooms into bite-sized pieces. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppadew peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the sliced white bottoms of the scallions, vinegar, and mustard. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & make the vinaigrette
Cook & finish the vegetables
3 Cook & finish the vegetables

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sliced bell peppers. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Transfer to a bowl. Add the chopped peppadew peppers and season with salt and pepper. Stir to combine; cover with foil to keep warm. 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 a drizzle of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil. 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 vegetables. Top the fish with the vinaigrette. Garnish with the sliced green tops of the scallions. Enjoy!

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

Cook the fish & serve your dish
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