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Photo of Everything-seasoned salmon sheet pan dinner by WW

Everything-seasoned salmon sheet pan dinner

2
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
With everything seasoning on the salmon and a creamy herb sauce to finish, this easy dinner is reminiscent of a bagel and lox, just dinner-ized. The seasoning roasts on the fish so that it creates a wonderfully crunchy crust that’s full of garlicky goodness. Multicolored cauliflower offers fun pops of color, and the acorn squash provides earthy sweetness.

Ingredients

Cooking spray

4 spray(s)

Uncooked acorn squash

1 medium, cut into 12 wedges

Kosher salt

¾ tsp, divided

Black pepper

¾ tsp, divided

Cauliflower

1 pound(s), multicolored, cut into florets

Olive oil

1½ Tbsp, divided

Uncooked salmon

20 oz, skinless (4 [5-oz] fillets)

Everything bagel seasoning blend

2 Tbsp

Plain fat free Greek yogurt

½ cup(s)

Dill

1 Tbsp, chopped (or 1 tsp dried)

Scallions

1 Tbsp, finely chopped

Instructions

  1. Place a sheet pan in the oven; preheat the oven to 425°F (leave the pan in the oven).
  2. Coat the squash with cooking spray; sprinkle evenly with ¼ tsp each salt and black pepper. In a large bowl, combine the cauliflower, 1 tbsp oil, ⅜ tsp salt, and ¼ tsp black pepper, tossing well to coat. Carefully remove the hot pan from the oven and coat the pan with cooking spray. Arrange the squash and cauliflower on the pan. Roast for 12 minutes.
  3. Meanwhile, brush the remaining 1 ½ tsp oil over the tops of the fillets; coat the tops of the fillets with everything seasoning. After the vegetables have roasted for 12 minutes, carefully remove the pan from the oven. Turn the squash wedges over and stir the cauliflower. Add the salmon to the pan. Roast until the fish flakes easily when tested with a fork, 10 to 12 minutes.
  4. Meanwhile, in a small bowl, stir together the yogurt, dill, scallions, and remaining ⅛ tsp salt and ¼ tsp black pepper. Top the salmon evenly with the sauce.
  5. Serving size: 1 fillet, 2 tbsp sauce, 3 squash wedges, and ¾ cup cauliflower

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