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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
285 g
Salmon Fillets, skinless
(Contains Seafood/Fruit de Mer, Fish)
¼ cup
Cornmeal
(Contains Gluten)
¼ cup
Mayonnaise
(Contains Egg, Mustard)
170 g
Green Beans
7 g
Dill
6 tbsp
Sour Cream
(Contains Milk)
50 g
Shallot
3 g
Garlic
300 g
Yellow Potato
1 tbsp
White Wine Vinegar
(Contains Sulphites)
7 g
Parsley
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
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.