Seared Salmon with Niçoise-Style Potatoes & Green Beans

Seared Salmon

with Niçoise-Style Potatoes & Green Beans

35 MIN
2 Servings
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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.
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Dietary Information

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
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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
How To: Safely Cut Round Vegetables
How To: Chop Scallions
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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!  

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Seared Salmon

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!  

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