Fast & Easy

Sheet Pan Cajun-Spiced Salmon

with Roasted Potatoes, Green Beans & Garlic-Chive Dressing

40 MIN

4 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, buttermilk, hot sauce, chives, and more––served with 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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Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Skin-On Salmon Fillets
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
¾ lb Green Beans

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. Cut off and discard any stem ends from the green beans. Quarter and deseed the lemon. 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. 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 green beans & fish

Meanwhile, place the green beans 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. Evenly top the fish with the Cajun-sugar mixture. Roast 12 to 15 minutes, or until the green beans are tender when pierced with a fork and the fish is browned and cooked through.* Remove from the oven. Evenly top the roasted green beans 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, mayonnaise, buttermilk, hot sauce, remaining weeknight hero spice blend, half the sliced chives, 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 green beans. Drizzle with the dressing. Garnish with the remaining sliced chives. Serve the remaining lemon wedges on the side, if you'd like. Enjoy!