Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
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. This whole crowd-pleasing dinner comes together in the oven. We’re roasting potatoes and brussels sprouts, and topping salmon with a mix of breadcrumbs, smoky spices, and butter before roasting.
18 green SmartPoints® per serving
12 blue SmartPoints® per serving
9 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.
CLICK FOR RECIPE CARD
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.
Preheat the oven to 450°F. Wash and dry the fresh produce. Large dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 24 to 26 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Meanwhile, in a medium bowl, combine the breadcrumbs, parmesan, and 1 tablespoon of olive oil; season with salt and pepper. Melt the butter in a separate medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Stir in the smoky spice blend; season with salt and pepper. 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 top with the spiced butter, then with the breadcrumb mixture (pressing gently to adhere). Drizzle with olive oil.
Roast the coated fish 12 to 15 minutes, or until the breadcrumbs are browned and the fish is cooked through.* Remove from the oven.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
Meanwhile, quarter and deseed the lemon. In a bowl, combine the sour cream and the juice of 2 lemon wedges. Season with salt and pepper. Evenly top the roasted vegetables with the juice of the remaining lemon wedges. Serve the roasted fish and roasted vegetables with the sauce on the side. Garnish the vegetables with the peppers. Enjoy!
Tips from Home Chefs