Sheet Pan Cajun-Spiced Salmon

with Roasted Potatoes, Asparagus & Garlic-Chive Dressing

40 MIN

+$1.45/serving 4 Servings

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with Pork Roast

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 with a roasted vegetable duo.
8-11 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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Nutrition

PER SERVING
Calories

480 Cals (est.)

View Full Nutrition

fresh

ingredients

1 Pork Roast
¾ lb Asparagus
1¼ lbs Potatoes
1 Lemon
1 clove Garlic
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
¼ cup Sour Cream
1 bunch Chives
1 bunch Thyme
¼ cup Buttermilk
1 Tbsp Hot Sauce
2 Tbsps Mayonnaise
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
1 Tbsp Light Brown Sugar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

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 pork & asparagus

Place the prepared asparagus in a bowl. Drizzle with olive oil and season with salt and pepper; toss to coat. Pat the pork dry with paper towels; season with salt and pepper on all sides. Place on one side of a sheet pan. Roast 26 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned asparagus to the other side of the sheet pan of partially roasted pork; arrange in an even layer. Carefully sprinkle the Cajun-sugar mixture onto the pork. Return to the oven and roast 10 to 12 minutes for medium (the center may still be slightly pink), or until the pork is cooked to your desired degree of doneness* and the asparagus is tender when pierced with a fork. Remove from the oven. Carefully transfer the roasted pork to a cutting board. Let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the pork; thinly slice crosswise against the grain. Evenly top the roasted asparagus with the juice of 2 lemon wedges.

*The USDA recommends a minimum safe cooking temperature of 145°F for pork.

3 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.

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 sliced pork 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!