Seared Salmon with Niçoise-Style Potatoes & Green Beans

Seared Salmon

with Niçoise-Style Potatoes & Green Beans

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

The star of this dish is the bright salad we’re serving alongside our salmon, which recreates the delectable flavors of the French dish, salade Niçoise, by using a traditional combination of briny olives, hearty potatoes, and crisp green beans.
14 green SmartPoints® per serving
9 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.
CLICK FOR RECIPE CARD

Get Plans

Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
Blue Apron, a proud supporter of
fresh
ingredients
Seared Salmon with Niçoise-Style Potatoes & Green Beans
Title
  • 2 Skin-On Salmon Fillets
  • ¾ lb Golden Or Red Potatoes
  • 2 Scallions
  • 6 oz Green Beans
  • 1 Tbsp Whole Grain Dijon Mustard
  • 1 oz Pitted Niçoise Olives
  • 2 Tbsps Fromage Blanc
  • 1 oz Sliced Roasted Red Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, roughly chop the olives and peppers. Thinly slice the scallions. Combine the chopped olives and peppers and sliced scallions in a bowl. Cut off and discard the stem ends of the green beans; halve crosswise. 

Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.* Transfer to a plate and cover with foil to keep warm. 

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

Roast the green beans & potatoes:
4 Roast the green beans & potatoes:

Place the halved green beans in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

In the reserved bowl, whisk together the mustard, fromage blanc, and 1/2 teaspoon of olive oil. Add the roasted green beans and potatoes and prepared olive-pepper mixture; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Enjoy!  

Tips from Home Chefs

Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the remaining ingredients:

Meanwhile, roughly chop the olives and peppers. Thinly slice the scallions. Combine the chopped olives and peppers and sliced scallions in a bowl. Cut off and discard the stem ends of the green beans; halve crosswise. 

Prepare the remaining ingredients:
Cook the fish:
3 Cook the fish:

Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 1 teaspoon 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.* Transfer to a plate and cover with foil to keep warm. 

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

4 Roast the green beans & potatoes:

Place the halved green beans in a large bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Reserving the bowl, carefully transfer the seasoned green beans to the other side of the sheet pan of partially roasted potatoes. Arrange in an even layer. Roast 7 to 9 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Roast the green beans & potatoes:
Finish the vegetables & serve your dish:
5 Finish the vegetables & serve your dish:

In the reserved bowl, whisk together the mustard, fromage blanc, and 1/2 teaspoon of olive oil. Add the roasted green beans and potatoes and prepared olive-pepper mixture; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish with the finished vegetables. Enjoy!  

Browse Steps
1 of 5