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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. Here, you'll roast salmon with a coating of miso paste, fresh ginger, and mirin, allowing the fish to imbue all of the bright, savory flavors as it cooks in the oven.
6-17 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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This meal was designed in collaboration with nutritionists with your holistic health in mind.
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.
Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the sweet potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard any stem ends from the green beans. Peel the ginger; using a zester or the small side of a box grater, finely grate to get 1 teaspoon (you may have extra). In a bowl, combine the grated ginger, miso paste, and mirin. In a separate, large bowl, whisk together the vinegar, honey (kneading the packet before opening), and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.
Place the sweet potato pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, pat the fish dry with paper towels. Transfer to one side of a separate sheet pan, skin side down. Evenly top with the miso-ginger glaze. Place the green beans on the other side of the sheet pan; drizzle with the sesame oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 10 to 13 minutes, or until the green beans are tender when pierced with a fork and the fish is cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Transfer the roasted sweet potatoes to the bowl of sambal dressing; toss to coat. Taste, then season with salt and pepper, if desired. Serve the roasted fish with the roasted green beans and dressed sweet potatoes. Garnish with the sesame seeds. Enjoy!
Tips from Home Chefs