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

Seared Salmon & Shallot-Dijon Vinaigrette

with Roasted Potatoes & Sautéed Vegetables

40 MIN
4 Servings
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From the Test Kitchen

For this dish, we’re paying homage to the flavors and ingredients of niçoise with a vibrant side of sautéed green beans and sweet peppers that perfectly pairs with seared salmon topped with an irresistibly tangy vinaigrette of whole grain dijon mustard, piquant shallot, and more.
14 green SmartPoints®
6 blue SmartPoints®
3 purple SmartPoints®
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

WW Recommended Diabetes Friendly Mediterranean Diet
  • Nutrition
    PER SERVING
  • Calories
    550 Cals (est.)
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fresh
ingredients
Seared Salmon & Shallot-Dijon Vinaigrette with Roasted Potatoes & Sautéed Vegetables
Title
  • 2 10-Oz Skin-On Salmon Fillets
  • 2 cloves Garlic
  • ½ lb Sweet Peppers
  • 1¼ lbs Golden Potatoes
  • 6 oz Green Beans
  • 1 Shallot
  • 2 Tbsps Whole Grain Dijon Mustard
  • 1 oz Sweet Piquante Peppers
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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; 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 ingredients & make the vinaigrette:
2 Prepare the ingredients & make the vinaigrette:

Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. 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 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 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante 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. Transfer to a cutting board, skin side down; halve each fillet crosswise. 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. 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. Enjoy! 

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

Tips from Home Chefs

Seared Salmon & Shallot-Dijon Vinaigrette

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; 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 ingredients & make the vinaigrette:

Meanwhile, cut off and discard the stem ends of the green beans. Cut off and discard the stems of the sweet peppers; remove the cores, then quarter lengthwise. 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 2 tablespoons of olive oil until thoroughly combined. Taste, then season with salt and pepper if desired. 

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

In a large pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the prepared green beans in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the quartered sweet peppers; season with salt and pepper. Cook, stirring occasionally, 4 to 5 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. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the water has cooked off. Transfer to a large bowl. Add the chopped piquante 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. Transfer to a cutting board, skin side down; halve each fillet crosswise. 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. 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. Enjoy! 

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

Cook the fish & serve your dish:
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