Sheet Pan Cajun-Spiced Salmon with Roasted Potatoes, Asparagus & Garlic-Sour Cream Dressing
Fast & Easy

Sheet Pan Cajun-Spiced Salmon

with Roasted Potatoes, Asparagus & Garlic-Sour Cream Dressing

35 MIN
2 Servings
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From the Test Kitchen

The star of this dish is the bright, creamy dressing we’re serving alongside our salmon, featuring a rich mix of sour cream, hot sauce, relish, and more––served with a roasted vegetable duo.
10 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value 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.

WW Recommended 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    580 Cals (est.)
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fresh
ingredients
Sheet Pan Cajun-Spiced Salmon with Roasted Potatoes, Asparagus & Garlic-Sour Cream Dressing
Title
  • 2 Skin-On Salmon Fillets
  • 6 oz Asparagus
  • ¾ lb Potatoes
  • 1 Lemon
  • ¼ cup Sour Cream
  • 1 Tbsp Hot Sauce
  • 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)
  • 2 Tbsps Sweet Pickle Relish
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. Quarter and deseed the lemon. In a bowl, combine the Cajun spice blend and sugar.

Roast the potatoes
2 Roast the potatoes

Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Roast the asparagus & fish
3 Roast the asparagus & fish

Meanwhile, place the prepared 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, skin side down. Top the fish with enough of the Cajun-sugar mixture to coat and a drizzle of olive oil. Roast 10 to 13 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.

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

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

Meanwhile, in a bowl, combine the sour cream, hot sauce, remaining weeknight hero spice blend, and pickle relish. Season with salt and pepper. Serve the roasted fish with the roasted potatoes and finished asparagus. Drizzle with the dressing. Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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. Quarter and deseed the lemon. In a bowl, combine the Cajun spice blend and sugar.

2 Roast the potatoes

Place the diced potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 18 to 22 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

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

Meanwhile, place the prepared 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, skin side down. Top the fish with enough of the Cajun-sugar mixture to coat and a drizzle of olive oil. Roast 10 to 13 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.

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

4 Make the dressing & serve your dish

Meanwhile, in a bowl, combine the sour cream, hot sauce, remaining weeknight hero spice blend, and pickle relish. Season with salt and pepper. Serve the roasted fish with the roasted potatoes and finished asparagus. Drizzle with the dressing. Serve the remaining lemon wedges on the side. Enjoy!

Make the dressing & serve your dish
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