Sheet Pan Cajun-Spiced Salmon with Roasted Vegetables & Creamy Relish
Pescatarian

Sheet Pan Cajun-Spiced Salmon

with Roasted Vegetables & Creamy Relish

35 MIN
2 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.
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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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From the Test Kitchen

The star of this easy dish is the bright, creamy sauce we’re serving with our zesty salmon and vegetables, which features a mix of sour cream, hot sauce, relish, and savory spices.

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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
    640 Cals (est.)
fresh
ingredients
Sheet Pan Cajun-Spiced Salmon with Roasted Vegetables & Creamy Relish
Title
  • 2 Skin-On Salmon Fillets
  • ¾ lb Potatoes
  • ½ lb Brussels Sprouts
  • 1 Lemon
  • 1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)
  • 1 Tbsp Hot Sauce
  • 1 Tbsp Light Brown Sugar
  • ¼ cup Sour Cream
  • 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. 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 brussels sprouts & fish
3 Roast the brussels sprouts & fish

Meanwhile, place the halved brussels sprouts 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. Roast 5 minutes. Leaving the oven on, remove from the oven. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan, skin side down. Top the fish with a drizzle of olive oil and enough of the Cajun-sugar mixture to coat (you may have extra). Return to the oven and roast 10 to 13 minutes, or until the brussels sprouts are tender when pierced with a fork and the fish is browned and cooked through.* Remove from the oven. Evenly top the roasted brussels sprouts with the juice of 2 lemon wedges; carefully toss to coat.

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

Make the creamy relish & serve your dish
4 Make the creamy relish & 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 brussels sprouts. Drizzle with the creamy relish. 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. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. 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 brussels sprouts & fish
3 Roast the brussels sprouts & fish

Meanwhile, place the halved brussels sprouts 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. Roast 5 minutes. Leaving the oven on, remove from the oven. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan, skin side down. Top the fish with a drizzle of olive oil and enough of the Cajun-sugar mixture to coat (you may have extra). Return to the oven and roast 10 to 13 minutes, or until the brussels sprouts are tender when pierced with a fork and the fish is browned and cooked through.* Remove from the oven. Evenly top the roasted brussels sprouts with the juice of 2 lemon wedges; carefully toss to coat.

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

4 Make the creamy relish & 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 brussels sprouts. Drizzle with the creamy relish. Serve the remaining lemon wedges on the side. Enjoy!

Make the creamy relish & serve your dish
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