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Roasted Double Salmon

Roasted Double Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

Custom recipe
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We're practically drooling over this luscious roasted salmon with pan-fried potatoes and buttery, dill-garlic veggies. Talk about a dinner for champions.

Tags:Quick PrepFamily Friendly

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

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

500 g

Salmon Fillets, skin-on


360 g

Yellow Potato

170 g

Green Beans

113 g

Baby Tomatoes

1 tbsp

Garlic Puree

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2 tbsp

Unsalted Butter*


2.5 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories903 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber6 g
Protein59 g
Cholesterol143 mg
Sodium432 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.
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Spoons
Baking Sheet
Paper Towel
Aluminum Foil
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.


Meanwhile, halve tomatoes. Trim green beans. Line a baking sheet with foil, then lightly oil. Pat salmon dry with paper towels.


Arrange salmon on the prepared baking sheet, skin-side down. Season with salt, pepper and half the Dill-Garlic Spice Blend. Drizzle 1/2 tbsp oil (dbl for 4 ppl) over top. Roast in the middle of the oven until salmon is opaque in the centre and cooked through, 10-12 min.**


Meanwhile, heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until water is absorbed and green beans are tender-crisp, 3-4 min. Add 1 tbsp butter (dbl for 4 ppl), tomatoes and garlic puree. Cook, stirring occasionally, until tomatoes start to soften and burst, 3-4 min. Transfer veggies to a plate. Stir in remaining Dill-Garlic Spice Blend, then season with salt and pepper, to taste. Cover to keep warm. Carefully wipe the pan clean.


Heat the same pan over high. When hot, add 2 tbsp oil and 1 tbsp butter. (NOTE: For 4 ppl, cook in batches using 2 tbsp oil and 1 tbsp butter per batch.) Add potatoes and press down with a spatula to lightly flatten. Cook until golden-brown and crispy, 2-3 min per side.


Season crispy potatoes with salt and pepper, to taste. Divide roasted salmon, veggies and crispy potatoes between plates.