Our Plans
Crispy Salmon Fillets
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Crispy Salmon Fillets

Crispy Salmon Fillets

with Potatoes, Garlicky Green Beans and Lemony Dip

The key to a great fish dinner is a quality fillet of fish and a delicious side. In our stellar salmon dish, crispy, pan-fried fish accompanies garlicky green beans for a weeknight win!

Tags:
Family Friendly
Quick
Allergens:
Seafood/Fruit de Mer
Fish
Egg
Mustard
Milk

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

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

460 g

Russet Potato

170 g

Green Beans

14 g

Parsley and Thyme

1 unit

Lemon

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

6 tbsp

Sour Cream

(Contains Milk)

1 tbsp

Garlic Puree

56 g

Red Onion

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

sideBannerName

Nutrition Values

Calories810 kcal
Fat48 g
Saturated Fat12 g
Carbohydrate62 g
Sugar8 g
Dietary Fiber9 g
Protein38 g
Cholesterol70 mg
Sodium340 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Medium Pot
Small Bowl

Instructions

Roast potatoes
1

Before starting, preheat the oven to 450°F and wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until golden-brown, 21-23 min.

Prep
2

While potatoes roast, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Roughly chop parsley. Strip 1/2 tbsp thyme leaves (dbl for 4 ppl) from stems. Trim green beans, then cut in half. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Cook salmon
3

Pat salmon dry with paper towels, then sprinkle with thyme. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Cook until golden-brown and cooked through, 2-3 min per side.

Cook green beans
4

While salmon cooks, heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and green beans. Cook, stirring occasionally, until green beans are tender-crisp, 3-4 min. Add half the garlic puree. Cook, stirring often, until fragrant, 1 min. Remove pot from heat. Add parsley. Season with salt and pepper, then stir to combine.

Make lemony dip
5

While green beans cook, add mayo, sour cream, lemon juice, remaining garlic puree and 1 tsp lemon zest (dbl for 4 ppl) to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve
6

Divide potatoes, green beans and salmon between plates. Serve lemony dip alongside. Squeeze over a lemon wedge, if desired.