Healthy fats for the win! That’s our motto - and one of the main reasons we’re practically drooling over this luscious roasted salmon with pan-fried potatoes, juicy tomatoes, and crisp green beans. Talk about a dinner of champions.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets, skinless(ContainsSeafood/Fruit de Mer, Fish/Poisson)
Green Beans, trimmed
Preheat your oven to 425°F. (To bake the salmon.) Start prepping when your oven comes up to temperature!
Cook the potatoes: Wash and dry all produce. Bring a medium pot of salted water to a boil. Add the potatoes to the boiling water. Cook until potatoes are fork tender, 15-16 min.
Prep: Meanwhile, halve the tomatoes. Mince or grate the garlic. Finely chop 1 tbsp dill (double for 4 people.)
Cook the salmon: Meanwhile, place the fish fillets onto a lightly oiled baking sheet. Season with salt and pepper. Drizzle with oil. Bake in the centre of the oven until fish is opaque in the centre, 6-8 min.
Sauté the veggies: Melt half the butter in a large pan over medium heat. Add the green beans, tomatoes and garlic. Cook, stirring occasionally, until the tomatoes start to soften and burst, 5-6 min. Stir in half the dill. Season with salt and pepper. Transfer the mixture to a medium bowl.
Crisp the potatoes: Once the potatoes are done, drain. Heat 2 tbsp oil in the same pan over medium-high heat. (TIP: Adding more oil helps it crisp up more!) Add a few potatoes, and press down with a spatula to lightly flatten the potatoes. (Don't crowd the pan - do this in batches if you need to!) Cook until golden brown and crispy, 2-3 min per side. Sprinkle the potatoes with the remaining dill.
Finish and serve: Serve the roasted salmon with the green beans, tomatoes and crispy potatoes on the side. Enjoy!