Sheet Pan Salmon with Green Goddess Potatoes & Arugula
Easy Prep & Cleanup

Sheet Pan Salmon

with Green Goddess Potatoes & Arugula

35 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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. 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 in our herbaceous green goddess dressing.17 green SmartPoints® per serving11 blue SmartPoints® per serving8 purple SmartPoints® per servingTo 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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Dietary Information Wellness

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

WW Recommended Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Sheet Pan Salmon with Green Goddess Potatoes & Arugula
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
  • 3 Tbsps Green Goddess Dressing
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
How To: Chop Scallions
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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 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. Roast 6 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. Combine in a large bowl. 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.* 

*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

To the bowl of prepared olive-pepper mixture, add the arugula, roasted potatoes, and green goddess dressing; 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

Sheet Pan Salmon

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 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. Roast 6 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. Combine in a large bowl. 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.* 

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

4 Finish the vegetables & serve your dish

To the bowl of prepared olive-pepper mixture, add the arugula, roasted potatoes, and green goddess dressing; 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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