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Sheet Pan Cajun-Spiced Salmon
with Roasted Potatoes, Asparagus & Garlic-Chive Dressing
40 MIN
4 Servings
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.
CLICK FOR RECIPE CARD
Dietary Information Wellness
This meal was designed in collaboration with nutritionists with your holistic health in mind.
WW Recommended
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NutritionPER SERVING
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Calories550 Cals (est.)
View Full Nutrition
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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
Title
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4 Skin-On Salmon Fillets
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¾ lb Asparagus
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1¼ lbs Potatoes
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1 Lemon
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1 clove Garlic
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1 bunch Chives
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1 bunch Thyme
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¼ cup Sour Cream
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1 Tbsp Hot Sauce
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¼ cup Buttermilk
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2 Tbsps Mayonnaise
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1 Tbsp Light Brown Sugar
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1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs