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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.
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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.
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.
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.
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.
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