Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Green Beans

Seared Salmon & Shallot-Dijon Vinaigrette

with Roasted Potatoes & Sautéed Green Beans

Group Created with Sketch. 30 min
WW™ Approved Diabetes Friendly Carb Conscious Mediterranean Diet i
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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We’re giving our simply seared salmon a sophisticated lift by topping it with a bright, piquant vinaigrette made with finely chopped shallot and whole grain dijon whisked together with olive oil and sherry vinegar.
14 green SmartPoints® per serving
8 blue SmartPoints® per serving
5 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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fresh
ingredients
Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Green Beans
Title
  • 2 Skin-On Salmon Fillets
  • ¾ lb Golden Or Red Potatoes
  • 6 oz Green Beans
  • 2 cloves Garlic
  • 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
Prepare & roast the potatoes
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 1/2 teaspoon 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.

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

Meanwhile, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the 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. 

Cook & finish the green beans
3 Cook & finish the green beans

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a large bowl. Add the chopped peppers and season with salt and pepper; stir to combine. 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 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 green beans. Top the fish with the vinaigrette. Enjoy!

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

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Prepare & roast the potatoes
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 1/2 teaspoon 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, cut off and discard any stem ends from the green beans. Peel and roughly chop 2 cloves of garlic. Roughly chop the 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. 

Prepare the ingredients & make the vinaigrette
Cook & finish the green beans
3 Cook & finish the green beans

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the green beans in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the green beans are tender and the water has cooked off. Transfer to a large bowl. Add the chopped 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 green beans. Top the fish with the vinaigrette. Enjoy!

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

Cook the fish & serve your dish