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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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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30g Of Protein
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45g Of Protein
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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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  • 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
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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

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Sheet Pan Smoky Salmon

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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