Sheet Pan Salmon & Olive Vinaigrette with Roasted Vegetable & Arugula Salad

Sheet Pan Salmon & Olive Vinaigrette

with Roasted Vegetable & Arugula Salad

35 MIN
2 Servings
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From the Test Kitchen

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. Inspired by the piquant flavors of the French dish, salade Niçoise, this vibrant sheet pan meal brings together dijon-roasted salmon fillets and a medley of potatoes, green beans, tomatoes, and more with a punchy olive vinaigrette.
13 green SmartPoints® per serving
7 blue SmartPoints® per serving
4 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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  • Nutrition
    PER SERVING
  • Calories
    730 Cals (est.)
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fresh
ingredients
Sheet Pan Salmon & Olive Vinaigrette with Roasted Vegetable & Arugula Salad
Title
  • 2 Skin-On Salmon Fillets
  • 6 oz Green Beans
  • 4 oz Grape Tomatoes
  • 1 Red Onion
  • 2 oz Arugula
  • ¾ lb Golden Or Red Potatoes
  • 1 oz Pitted Niçoise Olives
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Honey
  • 1 tsp Whole Dried Oregano
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives

Roast the vegetables
2 Roast the vegetables

Transfer the diced potatoes to a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Carefully transfer the onion wedges, halved green beans, and tomatoes to the other side of the sheet pan of partially roasted potatoes. Drizzle with olive oil and season with salt and pepper; carefully toss to coat and arrange in an even layer. Return to the upper oven rack and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl and set aside to cool slightly. 

Roast the fish
3 Roast the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Place on the lower oven rack and roast 10 to 15 minutes, or until cooked through.* Remove from the oven. 

An instant-read thermometer should register 145°F.  

Make the vinaigrette
4 Make the vinaigrette

Meanwhile, in a bowl, combine the honey (kneading the packet before opening), vinegar, oregano, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of roasted vegetables, add the arugula and half the vinaigrette; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the roasted fish. Drizzle with the remaining vinaigrette. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Cut off and discard any stem ends from the green beans; halve crosswise. Roughly chop the olives

2 Roast the vegetables

Transfer the diced potatoes to a sheet pan. Drizzle with 1 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Carefully transfer the onion wedges, halved green beans, and tomatoes to the other side of the sheet pan of partially roasted potatoes. Drizzle with olive oil and season with salt and pepper; carefully toss to coat and arrange in an even layer. Return to the upper oven rack and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl and set aside to cool slightly. 

Roast the vegetables
Roast the fish
3 Roast the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to a separate sheet pan, skin side down. Evenly spread or brush the mustard onto the fish. Place on the lower oven rack and roast 10 to 15 minutes, or until cooked through.* Remove from the oven. 

An instant-read thermometer should register 145°F.  

4 Make the vinaigrette

Meanwhile, in a bowl, combine the honey (kneading the packet before opening), vinegar, oregano, chopped olives, and 2 tablespoons of olive oil. Season with salt and pepper. Whisk to combine.

Make the vinaigrette
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of roasted vegetables, add the arugula and half the vinaigrette; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the roasted fish. Drizzle with the remaining vinaigrette. Enjoy!

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