Roasted Double Salmon
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Roasted  Double Salmon

Roasted Double Salmon

with Crispy Potatoes, Burst Tomatoes and Green Beans

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

Quick Prep
Family 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 Time


serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon)

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*

(Contains Milk)

2.5 tbsp


¼ tsp


0.13 tsp



Nutrition Values

Calories903 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber6 g
Protein59 g
Cholesterol145 mg
Sodium580 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.


Large Pot
Measuring Spoons
Paper Towel
Baking Sheet
Aluminum Foil
Large Non-Stick Pan


Boil potatoes

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.

Roast salmon

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.**

Cook veggies

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.

Crisp potatoes

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.

Finish and serve

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