Sheet Pan Cajun-Spiced Salmon with Roasted Potatoes, Asparagus & Garlic-Chive Dressing
Easy Prep & Cleanup

Sheet Pan Cajun-Spiced Salmon

with Roasted Potatoes, Asparagus & Garlic-Chive Dressing

40 MIN
4 Servings
Wellness at Blue Apron
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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
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. 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.
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Available Options

  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
    Wellness
    • with Salmon

    From the Test Kitchen

    Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. The star of this dish is the bright creamy dressing we’re serving alongside our salmon, featuring a rich mix of sour cream, buttermilk, hot sauce, chives, and more––served alongside a roasted vegetable duo.
    6-15 PersonalPoints range per serving
    To learn more about WW's Points program, visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Cajun-Spiced Salmon with Roasted Potatoes, Asparagus & Garlic-Chive Dressing
    Title
    • 4 Skin-On Salmon Fillets
    • ¾ lb Asparagus
    • 1¼ lbs Potatoes
    • 1 Lemon
    • 1 clove Garlic
    • 1 bunch Chives
    • 1 bunch Thyme
    • ¼ cup Sour Cream
    • 1 Tbsp Hot Sauce
    • ¼ cup Buttermilk
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Light Brown Sugar
    • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    How To: Dice a Potato
    How To: Quarter and Deseed a Lemon
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the chives. Quarter and deseed the lemon. In a bowl, combine the Cajun spice blend and sugar.

    Roast the potatoes
    2 Roast the potatoes

    Transfer the diced potatoes to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Add the whole thyme sprigs and toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully discard the thyme sprigs.

    Roast the asparagus & fish
    3 Roast the asparagus & fish

    Meanwhile, place the asparagus on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned asparagus, skin side down. Top the fish with the Cajun-sugar mixture. Roast 12 to 14 minutes, or until the asparagus is tender when pierced with a fork and the fish is browned and cooked through.* Remove from the oven. Evenly top the roasted asparagus with the juice of 2 lemon wedges.

    Make the dressing & serve your dish
    4 Make the dressing & serve your dish

    Meanwhile, in a bowl, combine the sour cream, mayonnaise, buttermilk, hot sauce, half the sliced chives, remaining weeknight hero spice blend, and as much of the garlic paste as you'd like. Season with salt and pepper. Serve the roasted fish with the roasted potatoes and finished asparagus. Drizzle with the dressing. Garnish with the remaining sliced chives. Serve the remaining lemon wedges on the side. Enjoy!

    Tips from Home Chefs

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    Sheet Pan Cajun-Spiced Salmon

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Snap off and discard the tough, woody stem ends of the asparagus. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Thinly slice the chives. Quarter and deseed the lemon. In a bowl, combine the Cajun spice blend and sugar.

    2 Roast the potatoes

    Transfer the diced potatoes to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Add the whole thyme sprigs and toss to coat. Arrange in an even layer. Roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully discard the thyme sprigs.

    Roast the potatoes
    Roast the asparagus & fish
    3 Roast the asparagus & fish

    Meanwhile, place the asparagus on a separate sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the other side of the sheet pan of seasoned asparagus, skin side down. Top the fish with the Cajun-sugar mixture. Roast 12 to 14 minutes, or until the asparagus is tender when pierced with a fork and the fish is browned and cooked through.* Remove from the oven. Evenly top the roasted asparagus with the juice of 2 lemon wedges.

    4 Make the dressing & serve your dish

    Meanwhile, in a bowl, combine the sour cream, mayonnaise, buttermilk, hot sauce, half the sliced chives, remaining weeknight hero spice blend, and as much of the garlic paste as you'd like. Season with salt and pepper. Serve the roasted fish with the roasted potatoes and finished asparagus. Drizzle with the dressing. Garnish with the remaining sliced chives. Serve the remaining lemon wedges on the side. Enjoy!

    Make the dressing & serve your dish
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