Cornmeal Crusted Salmon

Cornmeal Crusted Salmon

with Potato Rounds and Garlicky Beans

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Flaky salmon fillets crusted in sweet cornmeal make a flawless pan-seared fish that is paired up with roasted potatoes and green beans. Don't forget the herby dill mayo, you'll want it on everything!

Tags:Family FriendlyQuick
Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléEgg/OeufMustard/MoutardeMilk/LaitSulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

¼ cup



¼ cup


(ContainsEgg/Oeuf, Mustard/Moutarde)

170 g

Green Beans

7 g


6 tbsp

Sour Cream


50 g


3 g


300 g

Yellow Potato

1 tbsp

White Wine Vinegar


7 g


Not included in your delivery

3 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4058 kJ
Calories970 kcal
Fat63 g
Saturated Fat14 g
Carbohydrate62 g
Sugar9 g
Dietary Fiber6 g
Protein39 g
Cholesterol110 mg
Sodium610 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Shallow Dish
Silicone Brush
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds, then toss potato rounds with 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Arrange in a single layer. Roast in the middle of the oven, until golden-brown, 25-28 min.


While the potato roast, peel, then mince or grate garlic. Peel, then cut shallot into 1/4-inch slices. Finely chop parsley. Finely chop dill. Trim green beans. Pat salmon dry with paper towels.


Combine cornmeal, 1/2 tsp salt and 1/2 tsp pepper (dbl both for 4 ppl) in a shallow dish. Brush 1 tbsp mayo (dbl for 4 ppl) all over salmon. Add salmon to cornmeal mixture and turn to coat all sides.


Add 1 tbsp oil and 2 tbsp water (dbl both for 4 ppl) to a large non-stick pan. Bring to a simmer over medium-high heat, then add green beans, garlic and shallots. Cook, stirring occasionally, until green beans are tender-crisp, 6-7 min. Season with salt and pepper. Transfer green bean to a plate and cover with foil to keep warm.


Heat the same pan over medium. When hot add 1 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry, 3-4 min per side, until golden-brown and cooked through.** While the salmon cooks, stir together sour cream, vinegar, parsley, half the dill and remaining mayo in a small bowl. Season with salt and pepper. Set aside.


Divide salmon, potatoes and green beans between plates. Sprinkle the remaining dill over top of the salmon. Serve herby mayo on the side, for dipping.