Sheet Pan Smoky Salmon with Roasted Potatoes & Creamy Lemon Sauce
Easy Prep & Cleanup

Sheet Pan Smoky Salmon

with Roasted Potatoes & Creamy Lemon Sauce

35 MIN
4 Servings
Wellness at Blue Apron
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WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
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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. 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.
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Wellness Details Wellness

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

WW™ Approved
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Sheet Pan Smoky Salmon with Roasted Potatoes & Creamy Lemon Sauce
Title
  • 4 Skin-On Salmon Fillets
  • 1 Lemon
  • ½ lb Brussels Sprouts
  • 1¼ lbs Potatoes
  • 1 oz Butter
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 1 oz Sweety Drop Peppers
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ¼ cup Panko Breadcrumbs
  • ½ cup Sour Cream
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

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. 

Coat the fish
2 Coat the fish

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 fish
3 Roast the fish

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.

Make the sauce & serve your dish
4 Make the sauce & serve your dish

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

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare & roast the vegetables
1 Prepare & roast the vegetables

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. 

2 Coat the fish

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

Coat the fish
Roast the fish
3 Roast the fish

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.

4 Make the sauce & serve your dish

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!

Make the sauce & serve your dish
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