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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. 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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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.
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.
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.
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.
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