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You’ll bring this vibrant dish together on one sheet pan by roasting salmon fillets on top of a hearty vegetable medley (featuring potatoes, zucchini, and tomatoes), then serve it all topped with our herbaceous basil pesto.
17 green SmartPoints® per serving
11 blue SmartPoints® per serving
8 purple SmartPoints® per serving
To learn more about WW and SmartPoints® 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 SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/4-inch-thick rounds. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven.
Meanwhile, cut the zucchini into 1/4-inch-thick rounds. Peel and thinly slice the shallot. Halve the tomatoes. Combine the prepared vegetables in a large bowl. Add the olives, capers, vinegar, and a drizzle of olive oil. Season with salt and pepper; toss to combine.
Carefully add the seasoned vegetables to the other side of the sheet pan of partially roasted potatoes; arrange in an even layer. Roast 7 to 9 minutes, or until slightly tender when pierced with a fork. Leaving the oven on, remove from the oven.
Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the remaining spice blend to coat (you may have extra). Carefully place on top of the roasted vegetables. Roast 10 to 12 minutes, or until the vegetables are browned and tender when pierced with a fork and the fish is cooked through.* Serve the roasted fish over the roasted vegetables. Top with as much of the pesto as you’d like. Enjoy!
*An instant-read thermometer should register 145°F.
Tips from Home Chefs