Sheet Pan Salmon with Arugula & Roasted Potatoes
Fast & Easy

Sheet Pan Salmon

with Arugula & Roasted Potatoes

35 MIN
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

The star of this dish is the bright arugula salad we’re serving alongside our salmon, featuring a hearty mix of roasted potatoes, briny olives, and roasted red peppers, all tossed together with fresh lemon juice and tangy parmesan cheese.
7 Points value 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 Points? Choose nonstick cooking spray (0 Points) instead of olive oil (1 Points value per teaspoon) to coat your pan before heating.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

WW Recommended Carb Conscious 600 Calories Or Less
  • Nutrition
    PER SERVING
  • Calories
    560 Cals (est.)
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Nutrition Label
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fresh
ingredients
Sheet Pan Salmon with Arugula & Roasted Potatoes
Title
  • 2 Skin-On Salmon Fillets
  • ¾ lb Potatoes
  • 2 Scallions
  • 2 oz Arugula
  • 1 oz Pitted Niçoise Olives
  • 1 oz Sliced Roasted Red Peppers
  • ¼ cup Grated Parmesan Cheese
  • 1 Lemon
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Prepare & start the potatoes
1 Prepare & start the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a 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 12 minutes. Leaving the oven on, remove from the oven.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, roughly chop the olives. Roughly chop the peppers. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large bowl, combine the chopped olives, chopped peppers, and sliced scallions; drizzle with olive oil and stir to combine.

Roast the fish
3 Roast the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Carefully place on the other side of the sheet pan of partially roasted potatoes. Roast 10 to 13 minutes, or until the potatoes are tender when pierced with a fork and the fish is lightly browned and cooked through.* Remove from the oven. 

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

Finish the vegetables & serve your dish
4 Finish the vegetables & serve your dish

Just before serving, to the bowl of prepared olive-pepper mixture, add the arugula, roasted potatoes, lemon juice, cheese, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Enjoy!

Tips from Home Chefs

Prepare & start the potatoes
1 Prepare & start the potatoes

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Place on a 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 12 minutes. Leaving the oven on, remove from the oven.

2 Prepare the remaining ingredients

Meanwhile, roughly chop the olives. Roughly chop the peppers. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a large bowl, combine the chopped olives, chopped peppers, and sliced scallions; drizzle with olive oil and stir to combine.

Prepare the remaining ingredients
Roast the fish
3 Roast the fish

Pat the fish dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Carefully place on the other side of the sheet pan of partially roasted potatoes. Roast 10 to 13 minutes, or until the potatoes are tender when pierced with a fork and the fish is lightly browned and cooked through.* Remove from the oven. 

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

4 Finish the vegetables & serve your dish

Just before serving, to the bowl of prepared olive-pepper mixture, add the arugula, roasted potatoes, lemon juice, cheese, and a drizzle of olive oil; season with salt and pepper. Toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished vegetables. Enjoy!

Finish the vegetables & serve your dish
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