Everything-seasoned salmon sheet pan dinner
1 Point, 2 Points, Weight Watchers
Ingredients
4 sprays cooking spray
1 medium acorn squash, cut into 12 wedges uncooked
3/4 tsp kosher salt, divided
3/4 tsp black pepper divided
1 pound cauliflower , multicolored, cut into florets
1 1/2 Tbsp olive oil , divided
20 oz salmon, skinless (4 [5-oz] fillets)
2 Tbsp everything bagel seasoning blend
1/2 cups plain fat free greek yogurt
1 Tbsp dill, chopped (or 1 tsp dried)
1 Tbsp scallions, finely chopped
Directions
Place a sheet pan in the oven; preheat the oven to 425°F (leave the pan in the oven).
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.
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.
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.
Serving size: 1 fillet, 2 tbsp sauce, 3 squash wedges, and ¾ cup cauliflower
Nutrition
2 smart points + 1 = 1